- 5 lbs. green tomatoes, small, firm
- 3 1/2 s vinegar
- 3 1/2 s water
- 1/4 canning salt
- 6 cloves garlic, or as needed
- 6 sprigs fresh dill, or as needed
- 6 bay leaves, or as needed
Wash and core tomatoes; cut into halves or quarters. Combine vinegar, water and salt in large sauce pot; bring to boil. Pack tomatoes into hot jars, leaving 1/4 inch headspace. Add 1 garlic clove, 1 dill sprig and 1 bay leaf to each jar. Pour hot liquid over tomatoes, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.
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