Pickled Tomatoes Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
30: Green tomatoes,
1/2 cup: Salt,
2 quart: Water,
1 cup: White vinegar,
4: Garlic cloves,
3: Bay leaves,
1/4 tsp: Peppercorns, whole
1 tsp: Pickling spice,
10 Sprigs: Dill,
Directions:
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. Recipe Source: THE ART OF JEWISH COOKING by
Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe
formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
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. Recipe Source: THE ART OF JEWISH COOKING by
Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe
formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp