Dilly Pickled Green Tomatoes
- Green tomatoes, quartered
- 1/8 teaspoon alum
- 3/4 cup canning salt
- 2 sprigs dill
- 1 clove garlic
- 1 quart vinegar
- 3 quarts water
- Pack tomatoes into hot sterile 1-quart jars. To each quart, add the amounts
listed of alum, garlic and dill.
- Combine vinegar, salt and water; bring to boil. Fill jars with liquid
and seal. One jalapeno pepper may be added to each jar if desired.