Dill pickled tomatoes are a great way to use up those small, green tomatoes. Stored in airtight jars, dilly green tomatoes are available all year long.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered)
- 1 clove garlic
- 1 hot red pepper
- 1 branch celery
- 1 fresh head of dill or 2 tablespoons dill seed
- 2 quarts water
- 1 quart vinegar
- 1/2 cup granulated pickling salt
Preparation:
Wash about 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered). Drain and pack into quart jars. To each quart, add garlic, hot red pepper, celery and dill.Combine water, vinegar and pickling salt. This will be your brine.
Bring to boiling; fill jar within 1/2 inch of the top. Seal lids. Note: You may want to process in hot water bath for 5 minutes, but not necessary.
Makes about 4 quarts.
My note: I used quartered and whole green tomatoes. I washed up as many as I wanted to fill as many jars that I wanted and adjusted the brine by how many jars I had stuffed. I also put some up in pints. - Charlotte