Dilled Green Tomatoes Recipes

DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)

Steps:

• Wash tomatoes and pack into clean quart jars.
• In each jar place 2 quarters of garlic clove and one spray of dill.
• Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
• Leave 1/4" headroom and adjust lids.
• Process for 15 minutes in a boiling waterbath. Makes two quarts.

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.

DILLED GREEN TOMATOES

Steps:

• Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and ½ cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to use in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture.

DILLED GREEN TOMATO RELISH

Steps:

• Cut off steam end of green tomatoes.
• Coarsely chop green tomatoes, celery and bell peppers in food processor.
• Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
• Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
• To each jar add 1 clove of garlic and 1 teaspoon dill seed.
• Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
• Put on cap, screw band firmly tight.
• Process in a water bath canner as recommended for your altitude.
• Check lids to make sure of good seal.
• Allow relish to sit for 4 weeks before using.