Wednesday, October 13, 2010

Spicy Dill Green Tomato Pickles

The summer tomatoes are all gone, but the tomato plants are still producing. These hard little green gems are perfect for pickling. You need smaller firm tomatoes.

25 small green firm tomatoes, washed, cored, and quartered
1 3/4 cups white vinegar
1 3/4 cups water
1/8 cup pickling salt
12 cloves of garlic, peeled
6 hot peppers, I used Habanero for extra spiciness
2 tablespoons mustard seeds
6 large sprigs of fresh dill
Sterilize 6 glass pint jars, prepare lids and rings.
Bring the vinegar, salt, and water to the boil.
Pack the tomato wedges into the sterilized jars, add 1 teaspoon mustard seeds, two cloves of garlic, one large sprig of fresh dill, and one Habanero pepper to each jar.

Ladle the boiling vinegar mixture over the tomatoes into the jars, wipe the rims, top with the lids, and screw on the rings-let cool and refrigerate. These pickles are not processed in a hot water bath, so they must remain refrigerated.

Let the pickles rest and mature at least 1 week for optimum flavor, but they keep well refregerated for up to 6 months.

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