Dilled Green Tomatoes
Elevate your pickling game with these tangy and zesty Dilled Green Tomatoes! Featuring crisp slices of unripe tomatoes infused with the bold flavors of fresh dill, garlic, and a blend of spices like mustard seeds, black peppercorns, and red chili flakes, this quick-pickle recipe is a vibrant addition to your pantry. The perfectly balanced brine of white vinegar, a touch of sugar, and kosher salt ensures a mouthwatering mix of tart and savory in every bite. Ready in just 48 hours, these refrigerator pickles make a delightful condiment for sandwiches, charcuterie boards, or as a bold snack on their own. Simple to prepare and bursting with flavor, Dilled Green Tomatoes are the ultimate way to capture the last of your garden’s green tomatoes while delivering a taste of summer year-round!
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Recipe Information
Ingredients
- 2 pounds Green tomatoes
- 4 sprigs Fresh dill
- 4 pieces Garlic cloves
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Kosher salt
- 1 tablespoon Sugar
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red chili flakes
- 2 leaves Bay leaves
Instructions
Thoroughly wash the green tomatoes and slice them into 1/4-inch thick rounds or wedges, depending on your preference.
Sterilize two pint-sized jars by boiling them in water for 10 minutes. Let them air dry upside-down on a clean towel.
Peel the garlic cloves and lightly crush them to release their flavor.
In each sterilized jar, place 2 sprigs of fresh dill, 2 garlic cloves, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of red chili flakes, and 1 bay leaf.
Pack the sliced green tomatoes into the jars, leaving about 1/2 inch of headspace at the top.
In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely.
Carefully pour the hot brine over the tomatoes in the jars, ensuring the tomatoes are fully submerged, but still leaving 1/4 inch of headspace at the top of each jar.
Use a clean knife or skewer to remove any air bubbles by sliding it along the inside edges of the jar. Add more brine if needed to maintain the 1/4 inch headspace.
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Seal the jars with sterilized lids and bands, tightening them just until they are fingertip-tight.
Allow the jars to cool to room temperature, then place them in the refrigerator. The dilled green tomatoes should be ready to enjoy after 48 hours of pickling, but the flavor will intensify over time.
Store in the refrigerator and consume within 4 weeks for the best taste and quality.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 48.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2348 mg | 50% | |
*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.
