Dessertscreativecanning
Dill Pickled Green Tomatoes
Old fashioned dill pickled green tomatoes are crisp, garlicky, and perfectly tart. This tested canning recipe turns end of season green tomatoes into pantry staples that are perfect with sandwiches, snack boards, and hearty winter meals.
👥 48 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 10 min🔥 Cook: 1 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare a water bath canner, pint jars, and two-piece lids. Keep jars hot until ready to fill.
2
Wash the green tomatoes under cold running water and drain. Core larger tomatoes and cut into halves or quarters. Leave cherry-sized tomatoes whole, but prick each one several times with a fork or skewer.
green tomatoes (halved or quartered if large, or left whole if cherry sized)5 pounds
3
In a large nonreactive pot, combine the pickling salt, vinegar, and water. Bring to a boil over medium-high heat, stirring to dissolve the salt. Reduce the heat and simmer for ⏱️ 5 minutes. Keep the brine hot.
4
Pack the raw green tomatoes into hot pint jars, leaving ½ inch headspace. To each jar, add 1 clove garlic, 1 dill head (or 1 tablespoon dill seed), and 1 bay leaf. If using, add ⅛ teaspoon calcium chloride to each pint.
green tomatoes (halved or quartered if large, or left whole if cherry sized)5 poundsgarlic (peeled)6 cloves
5
Ladle the hot brine over the tomatoes in each jar, maintaining ½ inch headspace. Remove air bubbles by running a bubble remover or clean utensil around the inside of each jar, then adjust brine as needed.
6
Wipe jar rims with a clean, damp cloth. Center lids on jars and screw on bands until fingertip-tight.
7
Place the jars on the rack in the water bath canner, ensuring they’re covered by at least 1 to 2 inches of water. Bring to a full rolling boil, then process pint jars for ⏱️ 15 minutes, adjusting for altitude (see notes).
8
When the time is up, turn off the heat and remove the canner lid. Let jars rest in the hot water for ⏱️ 5 minutes, then carefully transfer them to a towel-lined counter to cool for 12 to ⏱️ 24 hours.
9
Check seals. Refrigerate any unsealed jars and use promptly. Label and store sealed jars in a cool, dark place. For best flavor, allow pickles to cure for at least 2 weeks before opening.
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