15 to 20 green medium sized tomatoes (unbruised and
blemish free)
7 cups of water
½ cup kosher salt
5 cloves garlic
4 bay leaves
10 peppercorns
7 whole cloves
1 small chili pepper
2/3 cup white vinegar
10 sprigs of dill
Wash 4-5 glass jars and lids with hot soapy water and
rinse well.
Put all ingredients, except for dill in a medium pot
and bring to a boil.
Remove immediately from heat and allow to cool to room
temperature.
Wash tomatoes and place in screw topped jars. (Pack
tomatoes gently).
Pour the cooled liquid into each bottle and be sure
that all of the tomatoes are covered.
Place a few dill sprigs on top of tomatoes.
Check daily to remove any scum that appears on top of
tomatoes.
Add water and salt if necessary so that tomatoes are
always covered by liquid.
May be served in about 7 days.
Jewish/Eastern European Recipes