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Kosher Pickled Dill Tomatoes

Kosher Pickled Dill Tomatoes recipe image
These Kosher Pickled Dill Tomatoes offer a bright, crunchy contrast to heavy meals. Using firm green tomatoes, the brine combines white vinegar, water, and a robust mix of spices including dill seeds, peppercorns, and garlic. The result is a tangy, savory side dish that improves with age. Perfect for picnics, deli platters, or as a palate-cleansing accompaniment to fried foods. This recipe captures the traditional preservation method, ensuring safety and flavor in every jar. The acidity cuts through richness, making it an essential addition to your pantry for year-round enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 7
Calories: 18.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Kosher Pickled Dill Tomatoes offer a bright, crunchy contrast to heavy meals. Using firm green tomatoes, the brine combines white vinegar, water, and a robust mix of spices including dill seeds, peppercorns, and garlic. The result is a tangy, savory side dish that improves with age. Perfect for picnics, deli platters, or as a palate-cleansing accompaniment to fried foods. This recipe captures the traditional preservation method, ensuring safety and flavor in every jar. The acidity cuts through richness, making it an essential addition to your pantry for year-round enjoyment.
Ingredients
  • 4 lb Green tomatoes, peeled and sliced
  • 3 cup White vinegar
  • 3 cup Water
  • 1/2 c Salt
  • 12 cloves Garlic
  • 1/4 c Dill seeds
  • 1 tb Peppercorns
Directions
  1. 1
    Thoroughly wash and dry the green tomatoes, then peel and slice them as desired.
  2. 2
    In a large pot, combine white vinegar, water, salt, and garlic cloves.
  3. 3
    Heat the brine mixture over medium-high heat until it reaches a rolling boil.
  4. 4
    Pack the sliced tomatoes tightly into hot, sterile jars.
  5. 5
    Add dill seeds and peppercorns to each jar, distributing them evenly among the tomatoes.
  6. 6
    Remove the garlic cloves from the boiling brine using a slotted spoon or strainer.
  7. 7
    Pour the hot brine mixture over the tomatoes in the jars, leaving 1/2 inch of headspace at the top.
  8. 8
    Wipe the rims of the jars clean, adjust the lids, and screw on the bands until fingertip tight.
  9. 9
    Process the jars in a boiling-water bath canner for 10 minutes to ensure a proper seal.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 18.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.1mg1%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

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

Note

Ensure all jars and lids are sterilized before use to prevent spoilage.

Green tomatoes should be firm and unblemished for the best texture. Avoid using overripe or soft tomatoes.

After processing, let jars cool undisturbed for 12-24 hours. Check seals by pressing the center of the lid; it should not flex.

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.

For a milder flavor, reduce the amount of peppercorns or dill seeds. For extra heat, add sliced red chili peppers to the jars.

Always follow safe canning guidelines, such as those provided by the USDA or National Center for Home Food Preservation, to ensure food safety.

Keywords: pickles, green tomatoes, dill, kosher, canning, preservation, garlic, vinegar, brine, peppercorns, side dish, deli, crunchy, tangy, homemade, jarred, vegetable, spicy, summer harvest
Read it online: https://www.chefs-mate.com/recipe/kosher-pickled-dill-tomatoes-2/