The last few #TastyThursday and #ScrumptiousSunday posts have been centered around unripened green tomatoes, and today I wanted to bring one last amazing recipe using what many people find useless. How about some garlic dill pickled green tomatoes? For some reason I find that some folks are intimidated by doing home pickling – when there’s really not much effort in it! Home pickling is not only more tasty, but it’s incredibly cheap as well. When it comes to picking anything – the only limits are the lack of imagination!
If you’re anything like me, your taste buds do backflips for pickled veggies! The most tedious aspect to any pickling process is waiting, but who says you have to wait? This recipe (which you can use most anything other than green tomatoes) will give you ready to eat pickled green tomatoes in under an hour…or a few hours if you want them chilled.
- 12-18 green tomatoes (about 3 lbs)
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 4 heads fresh dill or 4 teaspoons dill seeds
- 4 small cloves garlic
- 4 pint size canning jars
Prepare canning jars. Slice all the green tomatoes in half. Combine vinegar, water, and salt in a pot and bring to a boil.
Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in green tomatoes. Pour boiling vinegar mixture over green tomatoes to within 1/2 inch of rim (head space). Process for 15 minutes.
Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Tip: For more garlic flavor, add an extra clove! For a little kick, add some chilli peppers. We added jalapeño and banana peppers.
Live Well – Eat Well – Be Well