Pickled Tomatoes

Recipe Ingredients

30		Green tomatoes
1/2 cup	118ml	Salt
2		Water
1 cup	237ml	White vinegar
4		Garlic cloves
3		Bay leaves
1/4 teaspoon	1.3ml	Peppercorns - whole
1 teaspoon	5ml	Pickling spice
10 sections		Dill

Recipe Instructions

Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar.

Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. Pour over the tomatoes. Arrange the dill on top. Be sure the liquid covers the tomatoes; if not, add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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