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4 c. white vinegar 1 1/2 c. water 1/2 c. salt Small green pear tomatoes (enough for 5 pints) 5 cloves garlic 5 tsp. dill seed 5 jalapeno peppers 5 sterilized pint jars & lids In each jar put 1 clove garlic, 1 teaspoon dill seed, 1 jalapeno cut in half lengthwise, then pack with tomatoes, cut in half lengthwise. Heat vinegar, water and salt to boiling and pour in jars to cover tomatoes. Seal jars. Can be done with water bath or just seal and cover with a towel until are cool. | |
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recipe reviews #98565
Corinia (Missouri) says:
I made a single batch of these last fall since it was the first time trying them I didn't want to have a bunch if I didn't like them. Turns out I didn't have enough! Everyone loved them and has asked me to make them again this year--even going so far as to promise me their 'left over' green tomatoes at the end of season. I cannot even begin to describe how absolutely wonderful these turned out!
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