Ingredients Jump to Instructions ↓

  1. 1 ea See Recipe

Instructions Jump to Ingredients ↑

  1. Select small, firm green tomatoes or cherry tomatoes.

  2. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill.

  3. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes.

  4. Pour the hot brine over the vegetables in the jar and seal.

  5. The pickles will be ready to us in about 4 weeks.

  6. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture.


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