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Dilled Green Tomatoes

        

     72    firm green tomatoes,washed

           -(2- to 2-112

      1    )

  3 1/2 c  distilled white vinegar

  3 1/2 c  water

    1/4 c  pickling salt

      1    green bell pepper large

           -washed, seeded, cut

        in

     12    (1 12-inch) strips

      1    red bell pepper large

           -washed, seeded, cut

        in

     12    (1/2-inch) strips

      3    celery,cut in 6 (4-inch)

          

      6 ea garlic

    3/4 c  dill seed

Thoroughly wash and scald 6(1-pint) jars. Keep hot until needed.

Prepare lids as manufacturer directs. Core tomatoes; set aside. In a

medium-size saucepan, combine vinegar, water and salt; bring to a boil.

Pack about 10 to 12 tomatoes into each hot jar, leaving 1/2-inch

headspace. Arrange 2strips each of green and red bell peppers, 1 piece

of celery and 1 clove of garlic in each jar so they are visible. Add 2

tablespoons of dill seeds to each jar. Pour boiling liquid over

tomatoes, leaving ll2Anch headspace. Wipe jar rims; seal with hot lids

and screw bands. Process 15 minutes in a boiling water bath. Tomatoes

are ready to eat in 4 to 6 weeks. Makes 6 (1-pint) jars.

 

New Mexico State Fair











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