This is a non-Japanese recipe. After the anticipation of planting last spring, our beautiful variety of tomatoes was mostly devoured by woodchucks, our harvest was meager. Though we covered the plants, an early frost got most of the large green tomatoes. I did save some of the green cherry tomatoes, and made 6 jam jars of green cherries.
Dilled Green Tomatoes
- 6 garlic cloves
- 3 teaspoons dill seeds
- pinch of red pepper per jar
- 4 cups vinegar/water mixture
- enough veggies to fill the jar (beans, green tomatoes, carrots…)
- 1 part cider vinegar (you can use white vinegar)
- 1 part water
- 1/8 part pickling salt
I used 2 cups vinegar, 2 cups water, 2 Tablespoons salt.
For the pickles:
Prepare the jars, lids, canner, etc.
Put the garlic, dill and red pepper in the jar. Pack it with the tomato halves, leaving 1/2″ headspace.
Bring the water, vinegar and salt to a boil. Pour it over the beans in the jar, leaving 1/2″ headspace, cap and process for 10 minutes in a boiling water bath. Remove, and let the pickles rest for 3 weeks before tasting.
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