When you have lots of small green tomatoes, make Green Tomato Pickles! Always use the freshest produce she can find – especially if it’s from your own backyard garden.
Note: This recipe is adopted from Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
Remove stems and cores from green peppers; quarter and remove seeds. Wash and drain all vegetables. Pack washed tomatoes in hot sterilized jars. Add to each quart jar: 1 clove of garlic, 1 stalk of celery and 4 quarters of green pepper.
Combine water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the vegetables in jars, leaving ½ inch headspace.
Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Pour hot into sterilized jars and process in boiling-water bath if desired. Process for 15 minutes in a boiling-water canner.
These will be ready for use in 4 to 6 weeks.