When living in the north, it is a foregone conclusion that you will need to find something to do with green tomatoes. Fried, dried, baked or pickled, you can’t let all your hard work go to waste.
Last year I was in the pickling zone so I tried to pickle these little green beauties. Since my 86 year old Grandma said “These are the best pickles I have ever had!”, I thought I would try it again this year. Pickles run in our genes so I was thrilled with the compliment!
These colourful jars will make great Christmas presents; it’s never too late! You too can make this with cherry tomatoes, Roma tomatoes, onions, Jalapeno’s, garlic, fresh dill and or course green tomatoes, if you have them.
Give yourself an hour to prepare the jars, boil the vinegar, chop the ingredients and put it all together. It’s an hour well spent!
These little pickled gems are fantastic diced to garnish gazpacho soup, sliced as an appetizer with cheese, crackers and olives or a few thrown in to a hearty beef stew to add depth of flavour like nothing else.
How to make Dill Pickled Green & Red Tomatoes:
- Boil and simmer 50/50 water and vinegar
- Add garlic cloves, peppercorns and salt
- Start to boil a large pot of boiling water to process your jars
- Heat jars in oven until warm
- Simmer lids to soften the seal
- Pack jars with bunches of fresh dill
- Pack jars with sliced onions, green and red tomatoes and spicy peppers
- Pour vinegar water into jars
- Tap the jars to release any air bubbles
- Add lids and screw tops until finger tip tight
- Add jars to a large pot of boiling water for 10 minutes
- Carefully remove jars and let cool
Note: for 5 x 500 ml jars, I used a head of garlic, a large bunch of dill, a tablespoon of peppercorns, one medium onion and as many green and red tomatoes and hot peppers that I could pick.
I did end up with extra vinegar garlic peppercorn mixture that I put in a jar, in the fridge for later use when making salad dressing.
Let me know your spin on pickled green and red tomatoes and how your batch turned out.