Pickled Green Tomatoes

What a great way to use up green toamtoes.  You can make them spicy or not spice if you so choose.

PICKLED GREEN TOMATOES

(makes 10 pints)

Ingredients:

*10 pounds green tomatoes, cut into large pieces

*10-20  garlic cloves

*10 sprigs dill weed (or 10 teaspoons dried dill weed)

*10-20 bay leaves

*2 medium yellwo onions, cut into chuncks 

*1-2 jalapeno, sliced and seeds removed (optional)

*7 cups water

*7 cups white vinegar 

*1/2 cup kosher salt or canning salt

Directions:

~Get water hot in canner.

~In a large pot, bring 7 cups water, 7 cups white vinegar, and 1/42cup canning salt to a boil.

~10 pint jars heated up.

~Place 1-2 bays leafs in each hot pint jar.

~Place 1-2 garlic cloves in each pint jar.

~Place a good chucnk of onion in each pint jar.

~Put 2-4 slices of jalpeno in each jar (optional) (I take the seeds out first).

~Place 1 spring of dill weed into each jar (or 1 teaspoon dried dill).

~1/2 teaspoon black peppercons into each jar.

~1 teaspoon yellow mustard seeds into each jar.

~Layer toamtoes into each jar (do not over pack).

~Pour hot brine over toamtoes to within a 1-inch from the top of the jar.

~Wipe the tops of jars with a clean damp cloth.

~Place on lids and rings and tighten finger tight.

~Place in hot water bath and process for 20 mintues.

~Remove from hot water bath and allow to cool for 24 hours before storing.

~I would wait 4-6 weeks before eathing to get full pickled flavor.