Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Green tomato dill pickles
Ingredients:
6 quarts small, firm green tomatoes or
green cherry tomatoes (12 to 15 lbs.)
6 garlic cloves, peeled
6 stalks celery, cut into 1-inch pieces
6 green peppers, seeded, cored and cut into strips
4 cups white vinegar (5% acetic acid)
8 cups water
1 cup canning and pickling salt
6 fresh dill heads, or 6 tbsp. dill seed or dill weed
Method:
Carefully wash tomatoes.
Remove stems.
Place a dill head and garlic clove in each clean, hot quart jar.
Fill jars with green tomatoes, scattering a
few pieces of celery and green pepper throughout each jar.
Combine vinegar,water and salt to make pickling solution.
Add dill, and boil 5 minutes.
Fill each jar with boiling hot pickling solution,
leaving 1⁄2-inch head space.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner: 20 minutes for quarts.
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