Dill Tomolives Pickled Tiny Green Tomatoes
Transform your surplus green tomatoes into a tangy, herbaceous delight with this Dill Tomolives Pickled Tiny Green Tomatoes recipe! These crisp, briny gems are infused with layers of flavor from fresh dill, garlic, mustard seeds, and a touch of red pepper flakes for a subtle kick. A perfectly balanced pickling brine of white vinegar, kosher salt, and just a hint of sugar transforms the unripe tomatoes into an addictive snack that’s ideal for charcuterie boards, cocktails, or simply enjoyed on their own. With straightforward canning instructions, these shelf-stable pickled tomatoes are a fantastic way to preserve the harvest and savor the taste of summer year-round. Perfect for gift-giving or stocking your pantry, this recipe is a must-try for fans of homemade pickles!
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Recipe Information
Ingredients
- 2 pounds tiny green tomatoes
- 6 sprigs fresh dill sprigs
- 4 cloves garlic cloves
- 3 cups white vinegar
- 3 cups water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
Instructions
Wash the tiny green tomatoes thoroughly and remove any stems. Set aside.
Sterilize 4 pint-sized canning jars and their lids by washing them in hot soapy water and then boiling them in water for 10 minutes. Leave them to dry on a clean towel.
Peel the garlic cloves and slice them in half.
In each sterilized jar, place 1-2 dill sprigs, 1 garlic clove, 1/4 teaspoon of black peppercorns, 1/4 teaspoon of mustard seeds, and a pinch of red pepper flakes.
Divide the tiny green tomatoes evenly among the jars, packing them tightly but leaving at least 1/2 inch of space at the top.
Prepare the pickling brine by combining white vinegar, water, kosher salt, and granulated sugar in a medium saucepan. Bring the mixture to a boil, stirring to dissolve the salt and sugar.
Once the brine is boiling, carefully pour it over the tomatoes in the jars, ensuring the tomatoes are completely submerged but still leaving 1/2 inch of headspace at the top of each jar.
Use a clean utensil to remove any air bubbles in the jars, then wipe the rims with a damp paper towel to ensure a clean seal.
Seal the jars with the sterilized lids and bands, tightening them just until fingertip-tight.
Process the sealed jars in a boiling water bath for 10 minutes to ensure they are shelf-stable. Adjust processing time if you're at a higher altitude.
Carefully remove the jars from the water bath and let them cool on a clean towel. Check the seals after 24 hours. If any jars didn’t seal properly, store them in the refrigerator and consume within a few weeks.
Allow the pickles to cure for at least 2 weeks before opening to let the flavors develop fully. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 48.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
