>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/