Garlic Dill Pickles and Pickled Green Tomatoes
5 lbkirby pickling cucumbers
5 lbfresh picked green tomatoes
24 sprig(s)fresh dill
8 clovepeeled sliced garlic
1 largewhite halved and sliced onion
6 qtfresh cold water
2 qtwhite vinegar
4 Tbspgranulated sugar
·black peppercorns, whole
·coriander seeds whole
12quart sized mason jars sterilized with lids and screw top rings.
1/2 cpickling salt
How to Make Garlic Dill Pickles and Pickled Green Tomatoes
- In a clean sink or basin, wash the vegetables and drain on paper towels.
- 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.
- Slice your cleaned cucumbers in half and the green tomatoes in quarters,
- 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.
- 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.
- 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.
- 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.