Pickled tomatoes
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Recipe by: orelien
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
30 Green tomatoes
1/2 c Salt
2 qt Water
1 c White vinegar
4 Garlic cloves
3 Bay leaves
1/4 ts Peppercorns -- whole
1 ts Pickling spice
10 Sprigs Dill
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
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