3 cup white vinegar
3 cup water
12 garlic cloves peeled and sliced
1/2 cup salt
4 lb green tomatoes
1/4 cup dill seeds
1 tbsp peppercorns
Directions
COMBINE VINEGAR, WATER, garlic and salt and heat to
the boiling point. Thoroughly wash and dry tomatoes.
Pack the tomatoes into hot, sterile jars. Add to each
jar the dill seeds and peppercorns. Remove garlic
cloves from vinegar mixture and pour mixture over the
tomatoes to within 1/2 inch of the top. Immediately
adjust lids. Seal and process in a boiling-water bath
for 10 minutes. Makes 7 Pints
Servings: 7 servings
Kosher Pickled Dill Tomatoes Recipe brought to you by Recipe Ideas
Categories: Jewish; Pickle; Tomato; Vegetable
The History of Recipes
Recipes as an idea can be traced back into history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. This early Roman chef recounts how the Romans were skilled in the use of many herbs, including a few you will know like basil, fennel and asafoetida. Over the next few centuries, the powerful families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kosher Pickled Dill Tomatoes recipe.
