Dilly Green Tomatoes

These Dilly Green Tomatoes are a classic pickling project that transforms firm, unripe tomatoes into a crunchy, tangy delight. The bright acidity of cider vinegar pairs beautifully with the aromatic freshness of whole dill heads and sharp garlic cloves. Ideal for adding a pop of flavor to sandwiches, salads, or as a vibrant side dish to rich meats, these pickles offer a satisfying crunch and a clean, herbaceous finish. The addition of hot pepper pods provides a subtle warmth that balances the sharp vinegar. Perfect for preserving the late-summer harvest, this recipe yields jars full of sunshine and zest. They make wonderful gifts or a cherished addition to your own pantry, keeping well for months and improving in flavor over time.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 293.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

These Dilly Green Tomatoes are a classic pickling project that transforms firm, unripe tomatoes into a crunchy, tangy delight. The bright acidity of cider vinegar pairs beautifully with the aromatic freshness of whole dill heads and sharp garlic cloves. Ideal for adding a pop of flavor to sandwiches, salads, or as a vibrant side dish to rich meats, these pickles offer a satisfying crunch and a clean, herbaceous finish. The addition of hot pepper pods provides a subtle warmth that balances the sharp vinegar. Perfect for preserving the late-summer harvest, this recipe yields jars full of sunshine and zest. They make wonderful gifts or a cherished addition to your own pantry, keeping well for months and improving in flavor over time.

Ingredients

30 small Tomatoes, green; whole, firm
8 cup Water
4 cup Vinegar, cider
3/4 cup Salt, pickling
6 Hot Green pepper pods
6 Garlic Cloves
6 Celery Stalks; cut in half
6 Fresh Dill heads; or 1-1/2

Directions

1
Wash the green tomatoes thoroughly under cool water and set aside to drain.
2
Sterilize six quart-sized jars by washing in hot soapy water and rinsing well, then keep them hot until ready to use.
3
In a large saucepan, combine the water, cider vinegar, and pickling salt.
4
Bring the liquid mixture to a rolling boil over medium-high heat.
5
Reduce heat and simmer the brine for 5 minutes to dissolve the salt completely.
6
Into each hot jar, place 1 hot pepper pod, 1 garlic clove, 2 pieces of celery, and 1 head of fresh dill.
7
Pack the green tomatoes tightly into the jars, ensuring they are fully submerged but leaving 1 inch of headspace at the top.
8
Ladle the hot vinegar mixture over the tomatoes, filling each jar to within 1/2 inch of the rim.
9
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
10
Place lids on the jars and screw on bands until fingertip-tight.
11
Process the jars in a boiling-water bath for 15 minutes to ensure a proper seal.
12
Remove jars and let them cool undisturbed for 24 hours before checking seals and storing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 293.7kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 175708.2mg7322%
Total Carbohydrate 53.2g18%
Dietary Fiber 17.6g71%
Sugars 26.7g
Protein 14.4g29%

* 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: green tomatoes, dill pickles, canning, preserving, vinegar, garlic, cider vinegar, pickling, summer harvest, pantry staples, crunchy, tangy, homemade pickles, water bath canning, side dish, vegetable preservation, dill heads, spicy pickles, kitchen garden, food storage

Read it online: https://www.chefs-mate.com/recipe/dilly-green-tomatoes/