Re: [gardeners]pickled green tomatoes
George Shirley (gardeners@globalgarden.com)
Thu, 28 Sep 2000 14:44:11 -0500
Latest USDA guidelines for canning those pickles would add put in Boiling Water
Bath for at least 10 minutes for quarts, 5 minutes for pints and always use jars
that have been boiled and sterilized.
George
"Carol J. Bova" wrote:
>
> penny x stamm wrote:
> >
> > Mary-Anne, the old fashioned pickled green tomatoes from the
> > deli were never very salty. Perhaps they had a lot of dill, for they
> > certainly did not have an ordinary pickle flavor.
> >
> > Penny, NY
> >
>
> Hi Penny,
> Found this recipe here:
> http://www.thefunplace.com/fence/recipeboard/messages/1316.html
> and came across another that used tumeric and dill. How do you think
> this one would work?
> Carol
> from partly sunny Sunland, CA
>
> pickled green tomatoes
>
> 1 gallon vinegar
> 1 gallon water
> 3 handfuls coarse grain salt
> 6 cups white sugar
> 1/2 box pickling spice
>
> Bring to a boil and pour over tomatoes. Add a clove of garlic or a dried
> red pepper or a sprig of fresh dill as your taste so pushes you. Seal
> jars tightly and store for 6-8 weeks. Remember to sterilize the jars
> before use.