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Ingredientes
- 4 c. Cherry green tomatos
- 1 x Clove garlic
- 1/2 tsp Mixed pickling spices
- 1 x Fresh dill head
- 1 sm Piece red warm pepper (optional)
- 2 c. Water
- 2 c. White vinegar
- 1 Tbsp. Pickling salt
Direcciones
- Wash the tomatoes, but don't peel or possibly core. Pack loosely in a qt jar.
- Add in the garlic, pickling spices, dill and pepper.
- In a medium-size saucepan, combine the water, vinegar and salt. Bring to a boil and stir to dissolve the salt. Pour the warm brine over the tomatoes, leaving 1/2 inch head space. Seal. Allow 6 weeks to cure before eating.
- Keep refrigerated.
- The book cites the source of this recipe as Garden Way's Bulletin A-24, 52
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1491g | |
| Calories 430 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7021mg | 293% |
| Potassium 1521mg | 43% |
| Total Carbs 87.82g | 23% |
| Dietary Fiber 11.2g | 37% |
| Sugars 67.4g | 45% |
| Protein 5.75g | 9% |
