JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER Home Dilly-Green Tomatoes Dilly Green tomatoes are one of those things that my dad used to make each year when I was a kid. He got the recipe from my grandmother.I remember coming home from school, and in the midst of a snack attack, would sit down and eat an entire quart jar. After I went out on my own to conquer the big bad world, and loaded with what I thought were all of the answers, there weren't any more dilly greens. I had actually forgotten about them for many years. A couple of years ago, the old man passed away. One of the few things that I ended up with afterward, was his recipe box... and in the midst of his handwritten collection of some great recipes and little tidbits of humor, I found his dilly green tomatoe recipe. Since then, I've given it out to only one person...my best friend from high school. (both of us had a much different idea of what "high" school meant back then, and the after school snack attack had a special meaning all its own).Anyway, nostalgia set aside, here it is. I have no idea how many years this dilli green tomato recipe has been around, but it is certainly tried and true. I hope you enjoy. Scrub and quarter small green firm tomatoes, and set aside. Run your canning jars and lids through the dishwasher, and then place them on a cookie sheet in the oven to keep them warm. Set the oven to 250. Place lids in boiling water, and keep hot at all times. Combine and boil for 5 minutes: 2 quarts of white vinegar 1 quart of water 1 cup of regular salt Pack into jars: Tomatoes 1 clove of garlic 1 stalk of celery 1 hot pepper (banana wax peppers work well...you can substitute jalapenos, but the dilly greens will come out hotter) 1 tablespoon of dill seed. (dill seed is pretty expensive, so I've always just grown my own dill, and use one whole sprig) Sometimes I'll also put a slice of carrot in also Cover the contents with your liquid, and put the lids on tight. Only fill one jar at a time, and make sure the jars are plenty warm as you do so. Allow to age for at least six weeks...the longer, the better. And they're best when they're cold, so refridgerate them 24 hours before opening. VEGETABLE LINKS: Herbs Recipes Winter gardening Seeds Artichokes Asparagus Beans Beets Broccoli Brussels Sprouts Cabbage Cantaloupe Carrots Cauliflower Celery Corn Cucumbers Eggplant Garlic Kale Kohlrabi Leeks Lettuce Melons Okra Onions Peas Peppers Potatoes Pumpkins Squash Sunflowers Tomatoes Watermelons : Pacific Northwest Gardening : Herbal Beers : Herbs and Natural Remedies : Eat Well To Be Well : Refelting Your Pool Table : Audio Bar and Grill : My Internet Business Strategy : : Healthy Recipe of the Week : My Web Gal :