Green Tomato Dill Pickles Recipe

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.