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Pickled Green Tomatoes




Source of Recipe


Internet


List of Ingredients




3/4 cup white vinegar
2/3 cup water
2 tbsp. sugar
1/4 tsp. salt
1 pound green tomatoes
1 tsp. salt
1 tbsp. dill seed
3 small serrano peppers (optional)


Recipe



In a small saucepan, combine vinegar, water, sugar and the 1/4 teaspoon salt. Bring to a boil; reduce heat and simmer, uncovered, for five minutes. Cut tomatoes into wedges and/or 1/4-inch thick slices. Cook tomatoes and 1 teaspoon salt, covered, in small amount of boiling water for one minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean, dry half-pint jars. Place 1 teaspoon of the dill seed and, if desired, 1 serrano pepper, into each jar. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch headspace. Seal and refrigerate overnight or up to two weeks. Makes 11/2 pints.