Post by carnation037 on Sept 19, 2002 13:34:29 GMT -6
Green Tomato Pickles #1
green tomatoes
dill seed
garlic cloves
hot dried red pepper (optional)
alum
vinegar
salt
water
Fill pint jars with green tomatoes. Small ones are best,
but larger ones can be cut into quarters or halves,
depending on their size.
In the top of each jar add:
1/2 tsp. dill seed
1 clove garlic
1/4 tsp. red pepper
1 pinch alum.
Mix together and then pour over tomatoes:
2 c. vinegar
1/2 c. salt
1 c. water
Seal and let stand for 2 weeks before using.
Makes 4 - 6 jars.
.........................
Green Tomato Pickles #2
1 1/2 lb. large white onions, peeled and sliced
1 peck stark green tomatoes, sliced
2 lb. sugar
2 boxes ground ginger
2 boxes celery seed
6 red hot peppers, finely chopped
salt
3 quarts vinegar
8 small boxes of ground mustard
1 box cinnamon
1 box turmeric
1 heaping tbsp. ground black pepper
In large bowl alternate layers of sliced tomatoes and sliced
onions, salting each layer of tomatoes with about 1/4 c. salt.
Let set overnight.
In the morning drain juice out of handfuls of tomatoes and onions.
In large kettle put tomatoes and onions and add remaining ingredients.
Boil until tender, but not falling to pieces (about one hour), stirring
often to prevent sticking.
Seal in hot jars immediately.
.........................
Kosher Green Tomato Dill Pickles
small green tomatoes
stalk celery
sweet green peppers
garlic
2 quarts water
1 quart white vinegar
1 cup pickling salt
dill
Use small, firm green tomatoes.
Pack into sterilized quart jars.
To each quart jar add:
a clove of garlic
1 stalk of celery
1 green pepper cut in 1/4's
Make a brine of the water, vinegar and salt.
Boil with the dill for 5 minutes.
Pour the hot brine over the pickles leaving 1/2" space at top.
Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
These will be ready for use in 4 to 6 weeks.
This amount of liquid fills 6 quarts.
Your yield will depend upon how many jars you have enough
of the other ingredients for.
green tomatoes
dill seed
garlic cloves
hot dried red pepper (optional)
alum
vinegar
salt
water
Fill pint jars with green tomatoes. Small ones are best,
but larger ones can be cut into quarters or halves,
depending on their size.
In the top of each jar add:
1/2 tsp. dill seed
1 clove garlic
1/4 tsp. red pepper
1 pinch alum.
Mix together and then pour over tomatoes:
2 c. vinegar
1/2 c. salt
1 c. water
Seal and let stand for 2 weeks before using.
Makes 4 - 6 jars.
.........................
Green Tomato Pickles #2
1 1/2 lb. large white onions, peeled and sliced
1 peck stark green tomatoes, sliced
2 lb. sugar
2 boxes ground ginger
2 boxes celery seed
6 red hot peppers, finely chopped
salt
3 quarts vinegar
8 small boxes of ground mustard
1 box cinnamon
1 box turmeric
1 heaping tbsp. ground black pepper
In large bowl alternate layers of sliced tomatoes and sliced
onions, salting each layer of tomatoes with about 1/4 c. salt.
Let set overnight.
In the morning drain juice out of handfuls of tomatoes and onions.
In large kettle put tomatoes and onions and add remaining ingredients.
Boil until tender, but not falling to pieces (about one hour), stirring
often to prevent sticking.
Seal in hot jars immediately.
.........................
Kosher Green Tomato Dill Pickles
small green tomatoes
stalk celery
sweet green peppers
garlic
2 quarts water
1 quart white vinegar
1 cup pickling salt
dill
Use small, firm green tomatoes.
Pack into sterilized quart jars.
To each quart jar add:
a clove of garlic
1 stalk of celery
1 green pepper cut in 1/4's
Make a brine of the water, vinegar and salt.
Boil with the dill for 5 minutes.
Pour the hot brine over the pickles leaving 1/2" space at top.
Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
These will be ready for use in 4 to 6 weeks.
This amount of liquid fills 6 quarts.
Your yield will depend upon how many jars you have enough
of the other ingredients for.