Ingredients Jump to Instructions ↓

  1. 1/4 cup coarse salt

  2. 5 pounds green tomatoes, thinly sliced

  3. 1/2 pound onions, thinly sliced

  4. 4 teaspoons snipped fresh dill weed

  5. 1/2 teaspoon whole allspice

  6. 1/2 teaspoon whole cloves

  7. 1/2 teaspoon celery seed

  8. 1 large red pepper, chopped

  9. 1-1/2 cups cider vinegar

  10. 1/4 lemon, thinly sliced

  11. 1/2 Tablespoon dry mustard

  12. 1-1/2 cups granulated sugar

  13. 4 flower heads of dill

Instructions Jump to Ingredients ↑

  1. Preparation: In a large kettle, add the salt to the tomatoes and onions and mix thoroughly. Let stand in a cool place for 10 hours minimum or overnight. Drain. Place the dill weed , allspice , cloves, and celery seed in a cheesecloth bag. Combine the pepper, vinegar , lemon slices, mustard , and sugar with the tomatoes and onions, and heat to a boil. Add the spice-and-herb bag, and boil slowly for a half hour, stirring frequently. Place one dill flower head in each of 4 clean, dry canning jars. Remove the spice-and-herb bag, and pour the tomato mixture into the jars. Seal and process in a pressure canner according to canner directions. Remove jars, check seal a few hours later, and store. Yields 4 pints Recipe Source: Tomatoes Love Herbs: A Fresh from the Garden Cookbook by Ruth Bass (Storey Publishing) Reprinted with permission.


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