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Kosher Green Tomato Dill Pickles

Source of Recipe

from just jeanne's


List of Ingredients

small green tomatoes
stalk celery
sweet green peppers
garlic
2 quarts water
1 quart white vinegar
1 cup pickling salt
dill


Recipe

Use small, firm green tomatoes.
Pack into sterilized quart jars.
To each quart jar add:
a clove of garlic
1 stalk of celery
1 green pepper cut in 1/4's
Make a brine of the water, vinegar and salt.
Boil with the dill for 5 minutes.
Pour the hot brine over the pickles leaving 1/2" space at top.
Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
These will be ready for use in 4 to 6 weeks.
This amount of liquid fills 6 quarts.

Your yield will depend upon how many jars you have enough
of the other ingredients for.