Southern Dill Green Tomato Pickles

Ingredients

• 2 lbs green tomatoes, firm and medium-sized
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 3 tbsp pickling salt
• 2 tbsp sugar
• 4 sprigs fresh dill sprigs (or 1.5 tsp dill seed)
• 6 cloves garlic cloves, halved
• 1 tsp yellow mustard seeds
• 1 tsp black peppercorns
• ½ tsp red pepper flakes
• 2 leaves bay leaves
• 2 sprigs fresh thyme sprigs (optional)

Instructions

1. 1

   Wash green tomatoes and pat dry. Remove stems and cut into 1/4-inch slices or 1-inch chunks.

2. 2

   In a large pot, combine vinegar, water, pickling salt, and sugar. Stir until salt dissolves.

3. 3

   Bring brine to a rolling boil over high heat, ~4 minutes.

4. 4

   While brine heats, layer tomatoes, dill, garlic, mustard seeds, peppercorns, red pepper flakes, bay leaves, and thyme in a sterilized quart jar.

5. 5

   Pour hot brine over tomatoes until they are fully submerged. Leave 0.5-inch headspace.

6. 6

   Seal jar with a sterilized lid and ring. Let cool at room temperature for 2 hours, then refrigerate.

7. 7

   Pickles develop full flavor after 3–5 days in the refrigerator but are good to eat immediately.

Tools you’ll need

• large pot (3-quart minimum)
• cutting board
• chef's knife
• sterilized quart-sized glass jar with lid and ring
• measuring spoons and cups
• spoon for stirring

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