Re: [CH] green 'maters

Dave Sacerdote (davesas@ntplx.net)
Tue, 2 Mar 1999 21:50:25 -0500 (EST)

>Yes indeedy!  Anybody got a good recipe for these?  

Kosher style:


 Kosher Dill Tomatoes
 
  1       	                 	gallon jar                         
  3 3/4   	tablespoon          	pickling salt                      
  1       	tablespoon          	pickling spices                    
  1/4     	teaspoon            	powdered alum                      
  1       	each                	2-3 inch stalk of celery           
  4 1/2   	lb                  	small to med. green tomatoes       
  1       	                        thinly sliced clove garlic         
  1       	                  	stalk of dill                      
  1       	cup                 	white vinegar                      
 
 Wash and pack tomatoes halfway into jar.  Pour in all ingredients.         
 Finish packing in tomatoes.  Fill to top with cold tap water.  Seal        
 jar and invert several times to dissolve ingredients.  Salt, vinegar       
 and garlic may be adjusted to individual taste.  Let stand 5 weeks at      
 room temperature then refrigerate and enjoy.  You might open the lid       
 every day or so to make sure the fermentation doesn't blow the jar         
 apart!                                                                     
                                                                            
 Submitted by John Hartman                                                  
 Indianapolis, IN          

===


 Kosher Pickled Dill Tomatoes
 
  3       	cup                 	white vinegar                      
  3       	cup                 	water                              
  12      	single              	garlic cloves  peeled and sliced   
  1/2     	cup                 	salt                               
  4       	lb                  	green tomatoes                     
  1/4     	cup                 	dill seeds                         
  1       	tablespoon          	peppercorns                        
 
 COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point.     
 Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile      
 jars. Add to each jar the dill seeds and peppercorns. Remove garlic        
 cloves from vinegar mixture and pour mixture over the tomatoes to          
 within 1/2 inch of the top. Immediately adjust lids. Seal and process      
 in a boiling-water bath for 10 minutes. Makes 7 Pints                      
                                                                            
                                             
                                                                            
===
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/