Pickled Tomatoes
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds Green tomatoes
2 cups Water
2 tablespoons Coarse salt
2 tablespoons White vinegar
2 unpeeled clv garlic, quarte Red
1/2 teaspoon Pickling spice
1 bn Celery leaves

Preparation

1 Wash green tomatoes of small, even size. Pack tightly in jar with wide neck. Boil water with coarse salt and vinegar. Slowly pour boiling brine to cover tomatoes in jar. Cool. Add cloves unpeeled garlic cut in quarts, pickling spice, a few fresh celery leaves. Cover lightly and keep out on counter 3 days. When pickled, cover tomatoes with lid and refrigerate.