Dill Pickles Recipe

  
                  dill (amount can be
           -regulated to suit
           personal taste)
           pickles
      3 qt water
      1 qt white vinegar
      4 T  pickling salt
      4 T  sugar

Place dill in bottom of jar.  Fill half of jar with pickles; add
dill and fill jar with pickles.  Place dill on top.  Mix water, vinegar,
pickling slat, and sugar.  Bring to boiling.  Cover pickles with
boiling brine.  Seal.  Place in a water bath for 20 minutes.

To make kosher dills, add 1 to 2 cloves of garlic to each quart.

Wisconsin State Fair

Dilled Green Tomatoes
        
     72    firm green tomatoes,washed
           -(2- to 2-112
      1    )
  3 1/2 c  distilled white vinegar
  3 1/2 c  water
    1/4 c  pickling salt
      1    green bell pepper large
           -washed, seeded, cut
        in
     12    (1 12-inch) strips
      1    red bell pepper large
           -washed, seeded, cut
        in
     12    (1/2-inch) strips
      3    celery,cut in 6 (4-inch)
          
      6 ea garlic
    3/4 c  dill seed

Thoroughly wash and scald 6(1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs. Core tomatoes; set aside. In a
medium-size saucepan, combine vinegar, water and salt; bring to a boil.
Pack about 10 to 12 tomatoes into each hot jar, leaving 1/2-inch
headspace. Arrange 2strips each of green and red bell peppers, 1 piece
of celery and 1 clove of garlic in each jar so they are visible. Add 2
tablespoons of dill seeds to each jar. Pour boiling liquid over
tomatoes, leaving ll2Anch headspace. Wipe jar rims; seal with hot lids
and screw bands. Process 15 minutes in a boiling water bath. Tomatoes
are ready to eat in 4 to 6 weeks. Makes 6 (1-pint) jars.

New Mexico State Fair