The Food - Pickles

Kosher Green Tomato Dill Pickles

Green tomatoes
3 qts. boiling water
1 qt. cider vinegar
1 c. salt
1/2 tsp. mixed pickling spices per jar
Dill
Garlic

Prepare jars and lids for canning.  When water comes to a boil add salt and vinegar, and boil for 5 minutes.  Place 1 clove garlic, bunch of dill and 1/2 tsp. pickling spices in the bottom of each jar. 

Pierce tomatoes with a fork and pack in jars.  Place 1 clove garlic and 1 bunch of dill in the top of each jar.  Fill jars with boiling liquid and seal.  Let sit for at least 6 weeks. 

My husband's grandmother used this recipe and she put a hot pepper in the bottom of each jar.  I do this when we have the peppers.  It makes the pickles at the bottom of the jar a little spicey.  She used the recipe for cucumber as well as tomato pickles. 

We got 15 quarts in spite of our reckless experiment with the freezing temperatures!