easy green tomato dills
One year, well actually several years for a while back, we had so many tommy toe tomatoes coming off they were up to our Yang-Yangs. Being a pickler I thought I must be able to do something with these, so I looked through all my pickling books & came up with this recipe. They look like olives in the jar but are really salty, sour. Great on an appetizer tray. This is from a Storey Publishing Bulletin A-91 called Pickles & Relishes
prep time
cook time
method
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yield
Ingredients
- - 4 cups green cherry tomatoes
- - 1 clove garlic
- - 1/2 tsp. mixed pickling spices
- - 1 fresh dill head or 1 tsp. dill seed
- - 1 small piece hot red pepper (optional)
- - 2 qts. water
- - 2 cups white vinegar
- - 1 cup pickling salt
How To Make easy green tomato dills
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Step 1Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
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Step 2Add garlic, picling spices, dill & pepper.
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Step 3In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
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Step 4Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
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Step 5Seal.
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Step 6Allow to cure 6 weeks before eating.
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Step 7Keep refrigerated after opening.
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Step 8Peggi'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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetable Appetizers
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