Garlic Dill Pickles and Pickled Green Tomatoes

Laurie Lenartowicz

By
@llenartowicz

It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long! These pickles and green tomatoes are wonderful to have on hand for all of your cook outs or to bring to a hostess when you get invited. They are work but well worth the effort!


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Rating:

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Serves:

8 pickles per jar

Prep:

1 Hr

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

5 lb
kirby pickling cucumbers
5 lb
fresh picked green tomatoes
24 sprig(s)
fresh dill
8 clove
peeled sliced garlic
1 large
white halved and sliced onion
6 qt
fresh cold water
2 qt
white vinegar
4 Tbsp
granulated sugar
black peppercorns, whole
coriander seeds whole
12
quart sized mason jars sterilized with lids and screw top rings.
1/2 c
pickling salt

Directions Step-By-Step

1
In a clean sink or basin, wash the vegetables and drain on paper towels.
2
In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
3
Slice your cleaned cucumbers in half and the green tomatoes in quarters,
4
In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
5
When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
6
If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
7
I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Polish
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tag: Quick & Easy