These crisp, tangy pickles are made by resting unripe green tomatoes in a vinegar brine with garlic and dill. A classic winter preserve, they add a refreshing contrast alongside meat dishes and white beans.
Wash the green tomatoes thoroughly and remove the stems. Halve any large tomatoes. Pack them tightly into sterilized jars with the garlic and dill.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves completely. Remove from the heat and let the brine cool until lukewarm. Do not pour it over the tomatoes while hot, or they will soften.
Pour the lukewarm brine over the tomatoes until they are completely covered. If needed, place a small weight on top to keep them submerged. Seal the jars tightly.
Leave the jars to ferment in a cool, dark place for 2 to 3 weeks. The pickles are ready when the tomatoes taste sour and their color turns dull. Refrigerate after opening.
Choose firm, blemish-free green tomatoes. Tomatoes that have started to ripen may soften and fall apart in the brine. Pour the brine while it is lukewarm, and sterilize the jars. Ferment in a cool, dark place for 2 to 3 weeks; refrigerate after opening.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
