Ingredient:
- 6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram,
crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Direction:
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
