Garlic Dill Pickles and Pickled Green Tomatoes
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- 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
- quart sized mason jars sterilized with lids and screw top rings.
- 1/2 c
- pickling salt
1In a clean sink or basin, wash the vegetables and drain on paper towels.
2In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
3Slice your cleaned cucumbers in half and the green tomatoes in quarters,
4In 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.
5When 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.
6If 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.
7I 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.