The pickles I made last year took on a strong vinegar taste after about 3 months. This time I reduced the vinegar and replaced it with water. We’ll see if that works all right. I’ll let you know.
Green Tomato Pickles
- 5 lbs green tomatoes, stemmed and quartered
- 2 cups vinegar
- 3 cups water
- 7 1/2 teaspoons pickling salt
- 10 teaspoons of dill seed, or 5-6 dill heads
- 10 garlic cloves
- 1 1/4 teaspoons whole peppercorns
- 5 bay leaves
Prepare your jars.
Combine the vinegar, water, and salt, and bring to a boil.
In the bottom of each jar place 2 teaspoons or a head of dill, 2 garlic cloves, 1 bay leave and 1/2 teaspoon peppercorns. Pack the jars with tomatoes, and fill slowly with brine. Use a wooden chopstick to remove air bubbles, and add brine if necessary. Put lids and rings on jars and process in a boiling water canner for 10 minutes.