Garlic Dill Pickles And Pickled 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:

• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
• Wash tomatoes and cut into desired sizes.
• Combine vinegar, water, and salt in a large pot. Bring to a boil.
• Place garlic clove and dill into each jar,
• Pack tomato pieces into pint jars.
• Cover with vinegar solution, leaving 1/4" headspace.
• Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.

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.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

DILLED GREEN TOMATOES

Steps:

• Wash and core tomatoes; cut into halves or quarters.
• Combine salt, vinegar and water in a large saucepopt.
• Bring to a boil.
• Pack tomatoes into hot jars, leaving 1/4-inch headspace.
• Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
• Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Yield: about 6 pints.