Dilled Green Tomatoes

Dilled Green Tomatoes

72 firm green tomatoes,washed
-(2- to 2-112
1 )
3 1/2 c distilled white vinegar
3 1/2 c water
1/4 c pickling salt
1 green bell pepper large
-washed, seeded, cut
in
12 (1 12-inch) strips
1 red bell pepper large
-washed, seeded, cut
in
12 (1/2-inch) strips
3 celery,cut in 6 (4-inch)
6 ea garlic
3/4 c dill seed
Thoroughly wash and scald 6(1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs. Core tomatoes; set aside. In a
medium-size saucepan, combine vinegar, water and salt; bring to a boil.
Pack about 10 to 12 tomatoes into each hot jar, leaving 1/2-inch
headspace. Arrange 2strips each of green and red bell peppers, 1 piece
of celery and 1 clove of garlic in each jar so they are visible. Add 2
tablespoons of dill seeds to each jar. Pour boiling liquid over
tomatoes, leaving ll2Anch headspace. Wipe jar rims; seal with hot lids
and screw bands. Process 15 minutes in a boiling water bath. Tomatoes
are ready to eat in 4 to 6 weeks. Makes 6 (1-pint) jars.
Axact

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