Easy Green Tomato Dills |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | |||||||||
| INGREDIENTS: | ||
| 4 cups green cherry tomatoes | 1 clove of garlic | 1/2 teaspoon mixed pickling spices |
| 1 fresh dill head | 1 small piece hot red pepper (optional) | 2 cups water |
| 2 cups white vinegar | 1 tablespoon pickling salt | |
| 1 | Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar. Add the garlic, pickling spices, dill, and pepper. |
| 2 | In a medium-sized saucepan, combine the water, vinegar, and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving 1/2 inch headspace. Seal. Allow 6 weeks to cure before eating. Keep refrigerated. |