Ingredients
- 1 dill (fresh)
- 1,500 gr firm green tomatoes
- 950 ml vinegar
- 45 gr pickling salt
Wash tomatoes. Slice 1 cm thick. Pack loosely in hot sterilized quart jars with 1 cm headspace. To each quart, add 3-4 heads of dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes, leaving 1 cm headspace. Adjust lids. Process in boiling water bath in quart jars for 20-minutes. Makes 5 litre .
