Crispy Pickled Dilled Green Tomatoes
Elevate your canning game with these Crispy Pickled Dilled Green Tomatoes. This delightful recipe combines the crunchiness of firm green tomatoes with the aromatic burst of garlic, dill, and the tangy zing of vinegar. Perfect as a snack, a side dish, or an ingredient in your favorite recipes. Once prepared, these tangy delights can be shared with friends or enjoyed right from the jar. This recipe is ideal for those looking for low-protein, flavorful additions to their meals. Get ready for a zesty experience that will tantalize your taste buds!
6
Servings
N/A
Calories
7
Ingredients
Ingredients
small firm green tomatoes
5 lbs (washed and cored, cut into halves or quarters)
canning salt
1/4 cup
vinegar
3 1/2 cups
water
3 1/2 cups
garlic
6-7 cloves (peeled)
fresh dill or dill seeds
6-7 heads or 1/4 cup (fresh heads, if using seeds, measure out)
bay leaves
6-7
Instructions
1
Start by washing and coring the green tomatoes, then cut them into halves or quarters depending on your preference.
2
In a large saucepan, combine the canning salt, vinegar, and water. Stir the mixture and bring it to a rolling boil over high heat.
3
While the liquid is heating, prepare your jars by ensuring they are clean and hot. This will help maintain the quality of your canned tomatoes.
4
Once the brine is boiling, carefully pack the prepared tomatoes into each hot jar, ensuring to leave 1/4-inch headspace at the top.
5
Add to each jar 1 clove of garlic, 1 head of fresh dill (or 2 teaspoons of dill seeds), and 1 bay leaf to infuse flavor.
6
Ladle the hot brine over the tomatoes in the jars, being cautious to maintain the 1/4-inch headspace.
7
Use a non-metallic utensil to remove any air bubbles by gently sliding it down the sides of the jars.
8
Wipe the rims of the jars with a clean cloth to remove any residue, then place the two-piece caps on, ensuring they fit snugly.
9
Process the jars in a boiling-water canner for 15 minutes to ensure they seal properly.
10
Allow jars to cool completely after processing, check the seals, and store in a cool, dark place. Enjoy your pickled dilled green tomatoes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Pickled Dilled Green Tomatoes?
They are a tangy, crunchy snack made by pickling firm green tomatoes with aromatic garlic, dill, and vinegar using a traditional canning method.
How many pounds of green tomatoes do I need for this recipe?
You will need 5 lbs of small, firm green tomatoes.
Is this recipe considered low protein?
Yes, this recipe is categorized as Low Protein and is ideal for those seeking flavorful additions to their meals with low protein content.
What ingredients are in the pickling brine?
The brine is made from 1/4 cup canning salt, 3 1/2 cups vinegar, and 3 1/2 cups water.
How should the green tomatoes be prepared?
The tomatoes should be washed and cored, then cut into halves or quarters depending on your preference.
Can I use dill seeds instead of fresh dill heads?
Yes, you can use 2 teaspoons of dill seeds per jar or 1/4 cup total for the recipe as a substitute for fresh dill heads.
How much garlic is required for the recipe?
You need 6 to 7 peeled garlic cloves, placing one clove into each jar.
How many bay leaves are used?
The recipe calls for 6 to 7 bay leaves, with one leaf being added to each jar.
What is the recommended headspace for canning these tomatoes?
You should leave 1/4-inch of headspace at the top of each jar when packing the tomatoes and adding the brine.
How long should the jars be processed in the canner?
Process the jars in a boiling-water canner for 15 minutes.
Why is it important to use a non-metallic utensil to remove air bubbles?
Using a non-metallic utensil prevents scratching the glass jars, which could lead to breakage during the canning process.
How many servings does this recipe yield?
This recipe yields approximately 6 servings, which typically corresponds to about 6 jars.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Where should I store the finished pickled tomatoes?
Once the jars have cooled and the seals are checked, store them in a cool, dark place.
What type of salt should be used for this recipe?
You should use canning salt to ensure the brine remains clear and the tomatoes stay crispy.
What should I do if a jar does not seal properly?
If a jar fails to seal after processing and cooling, it should be refrigerated and consumed promptly rather than stored on a shelf.
Why do the jars need to be hot before packing?
Hot jars help prevent thermal shock and breakage when the boiling brine is added and help maintain the quality of the canned food.
Can I use large tomatoes for this recipe?
The recipe specifies small firm green tomatoes because they hold their shape and crunch better during the pickling process.
What kind of flavor profile can I expect?
Expect a zesty, tangy flavor with aromatic notes of garlic, dill, and bay leaf.
Why must the rims of the jars be wiped?
Wiping the rims removes any residue or brine that could interfere with the seal of the lid.
Is there any sugar in these pickled tomatoes?
No, this specific recipe does not contain any added sugar.
How should the brine be prepared?
Combine canning salt, vinegar, and water in a large saucepan and bring it to a rolling boil over high heat.
Can these be used as an ingredient in other dishes?
Yes, they are excellent as a side dish, a snack, or used as a tangy ingredient in recipes like salads or sandwiches.
What is the purpose of the bay leaf in each jar?
The bay leaf infuses a subtle herbal flavor into the tomatoes as they pickle.
Do I need to peel the green tomatoes?
No, you do not peel them; simply wash, core, and cut them into halves or quarters.
What is the ratio of vinegar to water in this recipe?
The ratio is 1:1, using 3 1/2 cups of vinegar and 3 1/2 cups of water.
What tags are associated with this recipe?
Tags include pickled tomatoes, canning, low protein, dill recipe, green tomatoes, homemade pickles, and vegetarian.
Should the garlic be added to the brine or the jar?
The garlic should be added directly to each hot jar before ladling in the brine.
Can I eat these immediately after processing?
While safe to eat after cooling, the flavors develop and improve if allowed to sit in the jars for a few weeks.
What is a rolling boil?
A rolling boil is a vigorous boil with bubbles that cannot be stirred down, ensuring the brine is hot enough for safe canning.