Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 cup coarse salt
- 5 pounds green tomatoes, thinly sliced
- 1/2 pound onions, thinly sliced
- 4 teaspoons snipped fresh dill weed
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 1/2 teaspoon celery seed
- 1 large red pepper, chopped
- 1-1/2 cups cider vinegar
- 1/4 lemon, thinly sliced
- 1/2 Tablespoon dry mustard
- 1-1/2 cups granulated sugar
- 4 flower heads of dill
Preparation:
In a large kettle, add the salt to the tomatoes and onions and mix thoroughly. Let stand in a cool place for 10 hours minimum or overnight. Drain.Place the dill weed, allspice, cloves, and celery seed in a cheesecloth bag. Combine the pepper, vinegar, lemon slices, mustard, and sugar with the tomatoes and onions, and heat to a boil. Add the spice-and-herb bag, and boil slowly for a half hour, stirring frequently.
Place one dill flower head in each of 4 clean, dry canning jars.
Remove the spice-and-herb bag, and pour the tomato mixture into the jars. Seal and process in a pressure canner according to canner directions.
Remove jars, check seal a few hours later, and store.
Yields 4 pints
Recipe Source: Tomatoes Love Herbs: A Fresh from the Garden Cookbook by Ruth Bass (Storey Publishing)
Reprinted with permission.
