>Yes indeedy! Anybody got a good recipe for these? I adore them, and >have only a strange, rather sweet recipe from Craig Claiborne for a >"Crystal" type that's nothing like the kosher ones I grew up on. I can >certainly picture the latter with some habbies in 'em....yummmmm!!! Oddly enough, most of the green tomato pickle recipes I have would turn out strange and rather sweet (they all have sugar, allspice, and cloves in common.) But there are a couple of kosher-style ones. This one is tried-and-true... Green Tomato Dill Pickles 5 lb small firm green tomatoes fresh dill or dill seeds garlic cloves whole cloves 4 cup vinegar 1/3 cup pickling salt Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in quart jars for 20-minutes. Makes 5 quarts. Note: These will turn out firmer if you allow the brine to cool to room temp before pouring over the tomatoes; the boiling-water bath will still be sufficient to sterilize the jar contents. === Dave Sacerdote davesas@ntplx.net Resist or Serve. "I am so mighty, I do not have to kill you all." -- Flaming Carrot Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/