Dilled Green Tomatoes Recipes

QUICK PICKLED GREEN TOMATOES

Steps:

• Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
• Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
• Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
• Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

PICKLED GREEN TOMATOES

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES

Steps:

• 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
• 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
• 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
• 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
• 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
• 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
• 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.

DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)

Steps:

• Wash tomatoes and pack into clean quart jars.
• In each jar place 2 quarters of garlic clove and one spray of dill.
• Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
• Leave 1/4" headroom and adjust lids.
• Process for 15 minutes in a boiling waterbath. Makes two quarts.