Prep 30 mins
Cook 15 mins
I got this recipe from the Ball Blue Book.
- 5 lbs small firm green tomatoes
- 1⁄4 cup canning salt
- 3 1⁄2 cups vinegar
- 3 1⁄2 cups water
- 6 -7 cloves garlic
- 6 -7 heads fresh dill or 1⁄4 cup dill seed
- 6 -7 bay leaves
- Wash and core tomatoes; cut into halves or quarters.
- Combine salt, vinegar and water in a large saucepopt.
- Bring to a boil.
- Pack tomatoes into hot jars, leaving 1/4-inch headspace.
- Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
- Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
- Remove air bubbles.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Yield: about 6 pints.
I made these for the first time this year. Honestly, I'm not a fan, but my friends who are just love 'em. I'll make another batch in the next month or so with the last of my green tomatoes. They look so good in their jars. I plan to give them away during the holidays. From what I understand it is best to let them 'sit up' for a while (a month or more) before eating.
This was the first summer in a long time that we had a garden. I made this recipe many many years ago and then again this year. We opened a jar yesterday to go with our New Year dinner and they were ever bit as good as we remembered. The only change was I added a small dried red pepper to each jar for a little extra something. Thanks for posting a tried and true recipe.