Yield: Makes 2 jars

Ingredients

• 2 pounds small green tomatoes, rinsed and stemmed
• 5 cups water
• 3 tablespoons coarse salt
• 10 garlic cloves, blanched and coarsely chopped
• 2 tablespoons coarsely chopped dill
• 2 tablespoons pickling spice
• 2 bay leaves

Instructions

1. Pack the tomatoes into 2 quart-size sterilized jars. Set aside.

2. Boil the water and combine with the salt, garlic, dill, pickling spice, and bay leaves and pour over the tomatoes, filling the jars to within 1/4 inch of the rim. Seal the jars with the lids and set in the sun for 24 hours. Store in a cool place for 3 days, then refrigerate.

Note:Order green tomatoes from your market or a produce stand; even green cherry tomatoes work wonderfully for pickling. Before pickling foods, sterilize the jars and their lids by boiling them in enough water to cover for 10 minutes. Leave them in the hot water until ready to use.

Other Vegetable & Side Dish Recipes

Fried Tomatoes and Onions
Medley of Vegetables
Pickled Beets
Pickled Onions
Red Cabbage Coleslaw
Roasted Tomatoes
Tomatoes Provencal

Tip

Pickled Vegetables