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Dill Pickled Tomatoes Recipe

Ingredients

How to make it

  • Combine the water, vinegar, salt and sugar in a medium saucepan over medium-high heat; heat to a boil.
  • Place 3 clean pint jars and tops in a stockpot; cover with water. Heat to a boil over medium-high heat; remove from heat. Let stand in hot water until ready to use; remove and drain.
  • Divide the tomatoes equally among the jars. Divide the dill sprigs, seeds and peppercorns equally among the jars. Ladle the hot vinegar liquid over the tomatoes, leaving 1/4-inch space at the top. Press a rubber spatula down the sides of the jars to make sure they are packed full. Wipe the rims of the jars with a damp, clean cloth. Cover with the tops; close the jars with the rings but do not screw them tightly.
  • Process in a water bath 30 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex when center is pressed. Remove rings, if desired. Store in cool, dark place up to one year.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Yummy, these sound fantastic. Can't wait to try. high 5 my friend. Great post.
    Was this review helpful? Yes Flag

The Cook

crabhappychick Pittsburgh, PA

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