Southern Dill Pickle Green Tomatoes
Crisp, tangy pickled green tomatoes with dill and mustard seed—a Southern pantry staple that's ready in under an hour and gets better with time. No canning equipment needed.
- Total time
- 45 min
- Servings
- 4
- Calories
- 42
- Protein
- 1g
rusticwholesomesouthernvegetarianvegangluten-freecrispycrunchy
Ingredients
- 2 lbs green tomatoes, cored and halved
- 1.5 cups white vinegar
- 1 cup water
- 2 tbsp salt
- 2 tbsp sugar
- 4 sprigs fresh dill sprigs
- 1 tbsp mustard seed and black peppercorn mix
Instructions
- 1
Pack tomato halves into a clean quart-sized jar, layering with dill sprigs.
- 2
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until salt dissolves.
- 3
Stir in mustard seeds and peppercorns. Remove from heat and let cool 2 minutes.
- 4
Pour hot brine over tomatoes until they're fully submerged. Seal jar and refrigerate at least 4 hours.
- 5
Pickles will be crisp and tangy. They'll keep refrigerated for up to 2 weeks.
Tools you’ll need
- 1-quart mason jar or glass jar
- saucepan (2-quart)
- cutting board
- chef's knife
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