Green Pickled Tomatoes are a fabulous way to use up all those last, remaining, green tomatoes from the garden.
They are a crispy, dill-pickle flavored snack. DH prefers to eat them straight out of the jar like pickles, but I like mine on top of a gorgeous ham sandwich.
If you didn’t raise pigs, or don’t have any ham, never fear, these are great on any deli sandwich. Ham, turkey, tuna, chicken salad – they all equally accept pickled tomatoes. It’s hard to define what a pickled tomato does to a sandwich – it’s like a tomato & a a pickle all rolled into one, except better.
These will keep for 2 months in the refrigerator. I drop my jars of pickled tomatoes in a water bath canner for 10 minutes so I can eat them all winter.
For step-by-step instructions with pictures go here.
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Pickled Green Tomatoes
These dill pickled tomatoes are the perfect way to preserve the last green tomatoes from your garden. On sandwiches these will star as the tomato & pickle, at the same time! Delicious on any sandwich: fresh deli, even tuna or chicken salad.
Combine water, vinegar & salt in saucepan & heat until salt dissolves. Set aside.
To Pack Jars:
Wash, core, slice and pack tomatoes into jars. You do not need to peel. Add 2 cloves (roughly chopped) garlic, dash of pepper and 1 tsp. of dill to each jar. Cover with brine leaving 1/4 inch headspace. Adjust lids. Transfer to refrigerator & enjoy within 2 months.
In my area, with my canner, I am able to process my pickled green tomatoes 10 minutes in a water bath canner for (unrefrigerated) winter storage. Please check your area (for elevation requirements) and your canner directions for proper canning instructions before canning.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.