It is the last of the gardening season and you have green tomatoes left on the vines..... I like 'em fried, but here is a diffrent twist.

Green tomato pickles....

Here is what you do

1.Cut green tomato's in halves or quarters depending on size. If you want a spicy pickle add 2 hot peppers of your choosing per quart.

2. Pack in jars (you choose size of jars)

3. add 2 cloves of garlic, several sprigs of dill, 1 teaspoon of alum, 1 teaspoon of salt per quart of pickles. half this if doing pints

4. In a pot mix 2 to one WHITE vinegar with water and bring to a boil. I figured a 50% per quart, I used 2 cups liquid per quart. Bring this to a boil.

5. Pour into jars about half inch of top. Screw on lids as usual in canning and let set. DO NOT process in hot bath as you do other vegetables. It will cause pickles to get mushy. The jar will seal just give it time.

Let set at least a week before opening, as with any pickle you need to refrigerate after opening..

These are GREAT and yes I added Jallepeno peppers to mine.

Do this with green cherry tomatoes and they taste kind of like green olives. h.h.