Dilled Green Tomatoes are a great way to use up those end of season ‘maters that just won’t turn red and a good introduction to food preservation. These are among the easiest things I have ever canned up and I can recommend trying this recipe to anyone looking to get into food preservation. This recipe is from the Ball Complete Book of Home Preserving, I can’t say enough about this book and if you don’t have it already get it (Following the link helps a brother out to boot!)!!! Refer to it!!!
The ingredient list is small and easy to gather:
- Green tomatoes (halved, quartered, or whole cherry tomatoes)
- Dill Heads (enough for 5-6 heads per pint)
- Garlic (1 clove per pint)
- Bay Leaves (1 per pint)
- 3 1/2 C. Water
- 3 1/2 C. White Vinegar (5% strength)
- 1/4 C. Pickling Salt
- Pour the water, vinegar, and salt into a 3qt sauce pan and bring to a boil
- Sterilize the jars
- Into the sterilized jars put a clove of garlic, 5 0r 6 dill heads, a bay leaf, and tomatoes. Fill the jars leaving a 1/2″ of headspace.
- Ladle the hot brine into the jars still leaving 1/2″ of headspace. Use the back of a wooden spoon to tamp out any bubbles. Wipe the rims with a clean towel.
- Put on the lids and hand tighten the bands.
- Process the pints for 15 minutes. At the end of the 15 minutes turn off the heat and remove the cover, let them sit another 5 minutes in the hot water.
These were super easy to make. As always I recommend referring back to a tried and true published recipe as canning is a safe way to preserve food but it isn’t a place to freelance it! The hardest part of this recipe is going to be waiting the 3 weeks to give them a try!
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