Recipe of the Week
Green tomato kosher dill pickles
Courtesy of
Marjorie Burris

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small, firm green tomatoes
celery stalks
sweet green peppers, cut into fourths
1 qt. vinegar, 5% acidity
2 qts. water
1 cup pickling salt


Pack tomatoes into sterilized quart jars. To each jar add 1 stalk celery, 1 green pepper, and a bud of garlic. Make a brine of the vinegar, water, and salt. Boil with the dill for 5 minutes. Pour hot brine over vegetables to within 1/2 inch of top of jar. Put on cap. Process in boiling water bath 15 minutes. This amount of liquid fills 6 quarts. These pickles will be ready for use in 4-6 weeks.

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