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Dill Pickles/Tomatoes III (P, TNT)
Source: My grandmother, Bella Stangel
Serves: varies

Kirby cucumbers (or green tomatoes) of fairly uniform size
1-2 unpeeled cloves of garlic, cut in half
1 tsp. pickling spices, including red pepper
1 tsp. alum
salted water to fill - at least 2-3 tsp. salt, more for tomatoes
Fresh dill, preferably with flower buds packed on top

For each quart jar, wash thoroughly, pack with unblemished tomatoes or cucumbers packed tightly. Add spices, garlic, alum and salted water. Top with several sprigs of fresh dill. Cover loosely and place on counter on a towel for several days, turning to mix 1-2 times daily.

During the fermenting process some brine will leak out. Do not open the jars. When cucumbers or tomatoes have reached a uniform pickled looking color, seal tightly and store in cool, dark place.

Poster's Notes:
The alum is needed to keep the vegetables crisp. If veggies have blemishes they will spoil. These are great tasting and fairly easy to make.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A