A sour and crunchy pickle where unripe green tomatoes are rested in a vinegar brine with garlic and dill. It's a classic winter preparation that adds freshness alongside meat dishes and dried beans during winter months.
Wash the green tomatoes thoroughly and remove the stems, halving the larger ones. Pack them tightly into sterilized jars along with garlic and dill.
Boil the water, vinegar, and salt, stirring until the salt fully dissolves; remove from heat and let cool. Caution: if the brine is poured in while hot, the tomatoes will soften.
Pour the cooled brine over the tomatoes so it covers them completely, placing a small weight on top if needed to keep the tomatoes submerged. Seal the jar tightly.
Leave the jar in a cool, dark place to ferment for two to three weeks. The pickles are ready once the tomatoes turn sour and their color becomes dull; refrigerate after opening.
Important: make sure the pickling green tomatoes are firm and unblemished, tomatoes that have started to ripen will soften and fall apart in the pickle. The brine should be poured while warm, and the jars must be sterilized. It ferments for two to three weeks in a cool, dark place; once opened, it should be stored in the refrigerator.
To keep the tomatoes from cracking, lightly pricking their skins in a few spots with a fork tip helps the brine penetrate and makes the pickle sour faster.
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