Half-Sour Pickles and Tomatoes (P, TNT)

Source: Unknown
Yield: 12 pickles

12 Kirby pickles (approximately 4" long)

1/2 cup pickling spice
2 cloves of garlic
1/2 cup kosher salt
6 cups cold water
3 celery stalks
2 roots dill (approximately)
Jars to hold 8 cups of water

Wash pickles and celery and arrange in a jar in an upright position along with half
of the pickling spice, 2 cloves of garlic and half of the pickling dill. Set aside.

Mix 6 cups of cold water with 1/2 cup of the coarse salt. Place in a large bowl and
stir until melted. Taste. Put water and salt mixture into the jar until the mixture
covers the pickles. Add the balance of the pickling spice and the dill.

Let this stand on the counter at room temperature, uncovered, for one day. Check by
tasting and if it is satisfactory, let it stand for an additional 2 days,
uncovered. When the pickles turn greenish brown, cover and refrigerate.

For Sour Tomatoes (half-sours):

The recipe for tomatoes is the same as the one for pickles with the following
exceptions:

1. Substitute the pickles for 12 small green tomatoes. Tomatoes should be firm.

2. Tomatoes need more salt than pickles. Use 3/4 cup kosher salt instead of 1/2
cup.

3. Tomatoes take longer to sour. Leave them on the counter for 2 days, uncovered,
then cover and leave on the counter or outside for another 2 to 3 weeks. Tomatoes
are ready when they change color from light green to dull olive green.