Try this Kosher Dill Tomatoes recipe, or contribute your own.
Suggest a better descriptionWash and pack tomatoes halfway into jar. Pour in all ingredients. Finish packing in tomatoes. Fill to top with cold tap water. Seal jar and invert several times to dissolve ingredients. Salt, vinegar and garlic may be adjusted to individual taste. Let stand 5 weeks at room temperature then refrigerate and enjoy. You might open the lid every day or so to make sure the fermentation doesnt blow the jar apart! Submitted by John Hartman Indianapolis, IN Posted to CHILE-HEADS DIGEST by Dave Sacerdote
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Serving Size: 1 Serving (2347g) | ||
Recipe Makes: 1 servings | ||
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Calories: 43 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 26166.4mg | 902 % | |
Potassium 10.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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