Fat Free Recipe for Green Tomato Dill Pickles

With a nation consumed by high fat, high sugar diets, many are trying to avoid diabetes and heart disease before it starts by switching to reduced fat or fat free foods. With so many fat substitutes and alternatives to butter on the market, people often forget that the overwhelming majority of vegetables, fruits and whole grains come without any fat in them. While there may be some like the avocado that come with trace amounts of fat in them, they're non-saturated or hydrogenated as with baked goods and they're not high-caloric as with meat fats.

Here's a recipe for a super-tasty and easy way to present tomatoes in an alternative manner while also getting rid of a surplus of tomatoes once those little guys take off growing this summer.

Green Tomato Dill Pickles

40 small green tomatoes washed and quartered

Celery, washed and chopped into one-inch pieces

Green pepper, washed and cut into strips

Garlic, peeled

8 cups of water

4 cups of white wine vinegar

1 cup of salt

Dill

Approx. 6 pint jars, washed

Into each jar, pack 4-6 pieces of celery, 3 pieces of green pepper, 1 clove of garlic and green tomatoes. Make a brine of water, vinegar and salt. Boil with a large batch of dill for 5 minutes. Pour hot brine over packed tomatoes to within ½ inch of the top of each jar. Put on cap, screw band firmly tight. Process in a boiling water bath for 15 minutes. Ready for use in 4-6 weeks.