Dilled Green Tomatoes

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Servings: 1 Difficulty: Intermediate
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Crisp, tangy pickled green tomatoes with aromatic dill and garlic
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These dilled green tomatoes are a tangy, crisp pickling project that captures the bright flavor of summer produce. Using firm unripe tomatoes, they are packed with garlic, celery, green pepper, and fresh dill, then submerged in a simple vinegar brine. The result is a crunchy, acidic side dish perfect for cutting through rich meats or adding zing to sandwiches. This recipe requires minimal active cooking time, mostly waiting for the flavors to meld. Ideal for preserving the garden’s bounty, these pickles improve with age and make a thoughtful homemade gift or a refreshing addition to any charcuterie board.

Dilled Green Tomatoes recipe image
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Dilled Green Tomatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 151.8

Description

These dilled green tomatoes are a tangy, crisp pickling project that captures the bright flavor of summer produce. Using firm unripe tomatoes, they are packed with garlic, celery, green pepper, and fresh dill, then submerged in a simple vinegar brine. The result is a crunchy, acidic side dish perfect for cutting through rich meats or adding zing to sandwiches. This recipe requires minimal active cooking time, mostly waiting for the flavors to meld. Ideal for preserving the garden's bounty, these pickles improve with age and make a thoughtful homemade gift or a refreshing addition to any charcuterie board.

Ingredients

Directions

  1. Wash and trim the green tomatoes, slicing them into wedges or leaving small ones whole.
  2. Sterilize a quart-sized jar by washing in hot soapy water and rinsing with boiling water.
  3. Pack the prepared green tomatoes tightly into the sterilized jar.
  4. Add the peeled garlic clove, chopped celery stalk, green pepper strips, and dill spray to the jar.
  5. In a saucepan, combine 2 quarts of water, 1 quart of vinegar, and 1/2 cup of pickling salt.
  6. Bring the brine mixture to a rolling boil over high heat, stirring until the salt dissolves.
  7. Boil the brine for 5 minutes to ensure it is sufficiently hot.
  8. Carefully pour the hot brine over the vegetables in the jar, leaving 1/2 inch of headspace.
  9. Wipe the rim of the jar, seal with a lid, and process in a boiling water bath for 10 minutes if canning for shelf stability, or refrigerate if storing short-term.
  10. Allow the pickles to cool and cure for at least 4 weeks before eating for best flavor.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 151.8kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 117055.6mg4878%
Total Carbohydrate 24.7g9%
Dietary Fiber 8.8g36%
Sugars 12.8g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickled, green tomatoes, dill pickles, preserving, canning, vinegar, garlic, crunchy, side dish, vegan, summer recipe, homemade pickles, brine, celery, green pepper, acidic, garden harvest, shelf stable, classic recipe
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