Pickled Tomatoes

Author

Unknown

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Recipe

Measurements	Ingredients
For the Brine:
Two Quarts	Water
$\frac{1}{2}$ Cup	Salt
One Cup	Vinegar
Per Jar (adjust for size):
One Clove	Garlic
One Teaspoon	Peppercorns
To Taste	Dill Seeds
One	Bay Leaf
One & $\frac{1}{2}$ Teaspoons	Picked Spices (Pickling Spices)
As Needed	Small Green Tomatoes

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Instructions

1. Prepare the Brine
   1. Boil two quarts of water with $\frac{1}{2}$ cup of salt.
   2. Add one cup of vinegar to the salt water.
   3. Cool the brine completely.
2. Prepare the Jars
   1. In each pickling jar, place one clove of garlic, one teaspoon of peppercorns, dill seeds (to taste), one bay leaf, and one and a half teaspoons of pickling spices. (Note: The original recipe uses large mayonnaise jars; adjust spice quantities if using smaller jars like half-pints).
   2. Pack the small green tomatoes into the prepared jars.
   3. Pour the cooled brine over the tomatoes in the jars, ensuring they are completely covered.
3. Seal the jars.
4. Let stand for three weeks before using. The tomatoes will change color during this time.

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