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Ingredientes
- 1 pkt into each sterilized qt jar: hard green tomatoes cut into fourths
- 1 x clove garlic
- 1 stalk celery
- 1 x warm green pepper
- 2 tsp dill see or possibly 1 head fresh dill
- 2 quart water
- 1 quart cider vinegar
- 1 c. coarse kosher salt
Direcciones
- Cook together 5 min. Pour into packed jars and seal. Let pickle stand for 4 weeks.
- Yields 8 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3278g | |
| Calories 230 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113329mg | 4722% |
| Potassium 997mg | 28% |
| Total Carbs 15.35g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.84g | 5% |
| Protein 1.26g | 2% |
