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Green Tomato Dill Pickles




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From "Tomatoes Love Herbs Cookbook" by Ruth Bass




List of Ingredients




* 1/4 cup coarse salt
* 5 pounds green tomatoes, thinly sliced
* 1/2 pound onions, thinly sliced
* 4 teaspoons snipped fresh dill weed
* 1/2 teaspoon whole allspice
* 1/2 teaspoon whole cloves
* 1/2 teaspoon celery seed
* 1 large red pepper, chopped
* 1-1/2 cups apple cider or millet vinegar
* 1/4 lemon, thinly sliced
* 1/2 Tablespoon dry mustard (check for gf)
* 1-1/2 cups granulated sugar
* 4 flower heads of dill




Recipe



In a large kettle, add the salt to the tomatoes and onions and mix thoroughly.

Let stand in a cool place for 10 hours minimum or overnight. Drain.

Place the dill weed, allspice, cloves, and celery seed in a
cheesecloth bag.

Combine the pepper, vinegar, lemon slices, mustard and sugar with the tomatoes and onions, and heat to a boil.

Add the spice-and-herb bag, and boil slowly for a half hour, stirring frequently.

Place one dill flower head in each of 4 clean, dry canning jars.

Remove the spice-and-herb bag, and pour the tomato mixture into the jars.

Seal and process in a pressure canner according to canner
directions.

Remove jars, check seal a few hours later, and store.

Yield: 4 pints

Author's Notes: This is a great use for green tomatoes at the end of the growing season.