Re: [CH] green 'maters
Dave Sacerdote (davesas@ntplx.net)
Tue, 2 Mar 1999 21:50:25 -0500 (EST)
>Yes indeedy! Anybody got a good recipe for these?
Kosher style:
Kosher Dill Tomatoes
1 gallon jar
3 3/4 tablespoon pickling salt
1 tablespoon pickling spices
1/4 teaspoon powdered alum
1 each 2-3 inch stalk of celery
4 1/2 lb small to med. green tomatoes
1 thinly sliced clove garlic
1 stalk of dill
1 cup white vinegar
Wash and pack tomatoes halfway into jar. Pour in all ingredients.
Finish packing in tomatoes. Fill to top with cold tap water. Seal
jar and invert several times to dissolve ingredients. Salt, vinegar
and garlic may be adjusted to individual taste. Let stand 5 weeks at
room temperature then refrigerate and enjoy. You might open the lid
every day or so to make sure the fermentation doesn't blow the jar
apart!
Submitted by John Hartman
Indianapolis, IN
===
Kosher Pickled Dill Tomatoes
3 cup white vinegar
3 cup water
12 single garlic cloves peeled and sliced
1/2 cup salt
4 lb green tomatoes
1/4 cup dill seeds
1 tablespoon peppercorns
COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point.
Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile
jars. Add to each jar the dill seeds and peppercorns. Remove garlic
cloves from vinegar mixture and pour mixture over the tomatoes to
within 1/2 inch of the top. Immediately adjust lids. Seal and process
in a boiling-water bath for 10 minutes. Makes 7 Pints
===
Dave Sacerdote
davesas@ntplx.net
Resist or Serve.
"I am so mighty, I do not have to kill you all." -- Flaming Carrot
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