Easy Green Tomato Dills Recipes

EASY GREEN TOMATO DILLS

Steps:

• 1. Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
• 2. Add garlic, picling spices, dill & pepper.
• 3. In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
• 4. Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
• 5. Seal.
• 6. Allow to cure 6 weeks before eating.
• 7. Keep refrigerated after opening.
• 8. Peggi's note: This says, "Yield: 1 quart" but can't be right because it calls for 2 quarts of water alone. I have in ( ) on this recipe the measures halved & quartered : water, vinegar, & salt. The other stuff is for 1 quart, all above the water. Can't believe they made that mistake.

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.

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.