Monday, October 22, 2012

Tomato Pickles Galore

The Giant Pot for Water Bath Processing

15 Pounds of Green Tomatoes

Tomato Pickles Galore

The time has come for the vegetable garden to be cleaned up for the winter.  The tomatoes are no longer ripening on the vine like they were going out of style and consequently, there are tons... ok not tons but 10 lbs...of green tomatoes looking to have something done with them.  So rather than throw them away, I have decided to pickle the last of the harvest and share my process with you.  My adventure started two
weekends ago, I harvested the last bounty, purchased a giant pot (maybe over 5 gallons) to hot water process my canning jars from Saigon Market located at historic Findlay Market and purchased dill seed and pickling spice from Colonel De Gourmet Herbs & Spices (also at historic Findlay Market and I was ready to get pickled or pickle rather!!  I ended up with 11 quarts of pickled am I pregnant or what?
I got this recipe online in 2009 after a rainy summer left me with  a glut of green tomatoes and for the life of me I cannot find the link back but it is a keeper.
The finished product-- Dill and Seasoned Tomatoes

 Green Tomato Pickles

Large pot for hot water bath processing
Jar Lifters
Lid lifter
Sterilized Quart Jars with new lids and bands (5)

5 lbs of Green Tomatoes (washed and sliced-- stem end removed and discarded)
Fresh Dill or Dill Seed (alt. ingredient Pickling Spices)
Garlic Cloves (peeled and trimmed)
Whole Cloves
4 c. Cider Vinegar (you might want to have some more on hand if you need to make extra at the end)
1/3 c. pickling salt
4 c. water  (some people use distilled or soft water but I use tap)

 For Brine:
Combine water, vinegar and salt in a non-reactive pot.  Heat to a boil to dissolve salt.  Keep brine hot. Note: it is possible that you will need to make some extra if you do not tightly pack your jars with the sliced tomatoes.

The process:
To each sterilized quart jar add:
1 clove garlic
1-3 whole cloves
3-4 heads of fresh dill or 2TBS dill seed or pickling spice

Add sliced tomatoes and cover with hot brine leaving 1/2 inch of head space.

Seal and process in hot water bath (cover with water and boil for 20 minutes).
After 20 minutes turn off or remove pot from heat and let sit in hot water for 5 minutes.
Finally remove from water bath using jar lifter and allow to cool.
Let sit in cool dark spot for 3 weeks and then eat to your hearts content.
Making the brine and keeping it hot
Trimmed and Peeled Garlic
Sliced Tomatoes


  1. Yum! Gives me ideas for the green ones I've got, how do they taste?

    1. Yes they are divine!! I have not tried the ones with the pickling spices yet but the dill ones are so awesome.

  2. Thanks for sharing this great recipe! I'm heading out to pick the last of my green tomatoes......