Kosher Pickled Dill Tomatoes

Course : Vegetables
Serves: 7
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3 Cup White vinegar
3 Cup Water
12 cloves Garlic - peeled and sliced
1/2 Cup Salt
4 pound Green tomatoes
1/4 Cup Dill seeds
1 tablespoons Peppercorns

Preparation / Directions:

COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes. Makes 7 Pints

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