Green Tomato Pickles

I canned the last of my green tomatoes for the season. They will be nice this winter. :)

This recipe is for 5lbs of nice firm green tomatoes

Fresh dill or dillseed

Cloves of garlic

Whole cloves (the kind you use to stud a ham)

4 cups of cider vinegar (make sure it's 5% acid)

1/3 cup of salt

4 cups water

For the brine, combine the water, vinegar and salt in a pot, let it heat to a boil to disolve salt. Keep the brine hot.

Wash and slice tomatoes 1/4 inch thick.

Clean and sterilize quart canning jars.

To each quart jar, add one clove of garlic, one whole clove and either 3 or 4 heads of fresh dill OR 2 TBS of dill seed.

Add sliced tomatoes, cover with hot brine, leaving 1/2 inch headspace.

Seal and process in water bath canner for 20 minutes.

Makes 5 quarts.

These are good chilled. When battered and deep fried or pan fried, they are a cross between a fried green tomato and a deep fried dill pickle. :)
You can add a hot cayenne or jalapeno pepper to each jar if desired.