COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within ½ inch of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes.
Makes 7 Pints
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Your KOSHER PICKLED DILL TOMATOES is ready. Bon appetit!
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