Dill Tomolives Pickled Tiny Green Tomatoes Best Recipes

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DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)

2009-09-07



Dill Tomolives (Pickled Tiny Green Tomatoes) image

This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2 quarts

Number Of Ingredients 6

Ingredients:

  • 4 lbs tiny green tomatoes
  • 1 garlic clove, peeled and quartered
  • 2 sprigs fresh dill
  • 20 ounces water
  • 10 ounces white vinegar
  • 1 ounce salt

Steps:

  • Wash tomatoes and pack into clean quart jars.
  • In each jar place 2 quarters of garlic clove and one spray of dill.
  • Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
  • Leave 1/4" headroom and adjust lids.
  • Process for 15 minutes in a boiling waterbath. Makes two quarts.

Nutrition Facts : Calories 242.4, Fat 1.8, SaturatedFat 0.3, Sodium 5668.4, Carbohydrate 48.2, Fiber 10, Sugar 36.9, Protein 11

RUSSIAN PICKLED TOMATOES

2022-10-03



Russian Pickled Tomatoes image

This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet.

Provided by RawFood

Categories     Vegetable

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 7

Ingredients:

  • 6 medium tomatoes, quartered
  • 1 stalk celery, chopped
  • 2 carrots, cut into finger size pieces
  • garlic, 3-5 cloves
  • 1 bunch fresh dill
  • 1 tablespoon caraway seed
  • 1 tablespoon sea salt

Steps:

  • You will need a 1 quart (or a 1 liter) glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
  • Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
  • Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy.
  • This will keep for approximately 2 months refrigerated.

HOMEMADE SPICY PICKLED GREEN TOMATOES

2022-10-03



Homemade Spicy Pickled Green Tomatoes image

I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!

Provided by Florassippi Girl

Categories     Vegetable

Time 30m

Yield 2 Quart Jars

Number Of Ingredients 6

Ingredients:

  • 30 -40 small green tomatoes (I used Juliette)
  • 1/2 onion, sliced
  • 2 jalapeno peppers, cut into discs
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic, minced
  • distilled white vinegar

Steps:

  • Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
  • On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.

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