about 45 minutes
makes 6 pints
You may already be familiar with pickled tomatoes. They’re common in many New York delis. However, if you’re one of those folks whose understanding of pickles is limited to cucumbers, try these! This is the time of year when gardeners race the frosts to harvest every possible tomato – ripe or not – and then must find uses for the green ones. These are dill pickles, as certain folks in this household are nuts about dill.
  • 2 pounds green tomatoes
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons fine pickling salt
  • ½ teaspoon dill seed
  • 1 clove garlic, peeled
  • scant ¼ teaspoon black peppercorns
  • 1 small bay leaf

Sterilize jars and prepare lids. Combine vinegar, water, and salt in a pan with a pouring lip; bring to a boil. Prepare jars with the seasonings in each.

Remove stem dimples from the tomatoes, and cut them into wedges. Pack the wedges tightly into the jars. Pour the brine slowly over the wedges, leaving one half-inch headspace. Use a wooden or plastic tool to remove air bubbles, and add more brine if needed. Wipe rims, apply lids, and screw on bands.

Process 10 minutes in a boiling water bath. Let jars cool on a towel-lined countertop. Let rest for at least one week before eating; the flavors need time to meld.

Store in a cool, dark place for up to a year.


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