Dill Small Green Tomatoes
  • 24cups small green firm tomatoes
  • 6cloves garlicpeeled
  • 6 stalks celerycut in 2 inch lengths
  • 6 green bell peppers
  • 8cups water
  • 4cups Clover Valley Farms Rhubarb Vinegar
  • 1cup sea salt
  • 6 heads fresh dill
  1. Make a brine of the water, vinegar and salt.
  2. Boil with the dill for 5 minutes. Keep hot until needed.
  3. Wash the tomatoes and pack into hot sterilized jars.
  4. Add to each jar 1 clove garlic, 1 stalk celery, cut in 2 inch lengths, and 1 quartered green pepper.
  5. Pour the hot brine over the contents of the jars to within ½ inch of the tops.
  6. Adjust lids.
  7. Process for 5 minutes in boiling water bath.
Recipe Notes

These will be ready for use in 4-6 weeks. A wonderful way to use small green tomatoes!
Yield: 6 quarts.