Dill Tomolives (Pickled Tiny Green Tomatoes)
"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!"
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 quarts
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious! This was my first attempt at pickling and what an easy recipe! I didn't have tiny tomatoes, but did have a large tomato plant heavy with green fruit that had fallen over in a storm. Since it hasn't been a hot summer here and the plant was laying in the shade, I thought I'd pickle what I could find since they wouldn't have time to rippen. I picked 6 lbs of various sized greens, and yeilded 12 pints of pickles - essentially trippling the recipe. I wasn't sure how many batches I could get, so I still made one batch of brine at a time, but it was easy to process one and prepare the next. The only change I made was to use pint jars, cut the fruit into long thin moons and use 1 whole garlic, 1 sprig of dill and a bit of hot red pepper in each jar. Two of the 12 didnt' seal, so I got to enjoy those right away, and I can only imagine that these get better over time (though I'm not sure that's possible). Thanks for such an easy, tasty pickle! -
Never having tried anything with green tomatoes before, I was very interested in trying something different than fried green tomatoes when I had to pick all my green tomatoes before a freeze. This was delightfully different and unexpected. The brine is really good, and the tomatoes get soft without being overly mushy. The skin provides a hint of bitterness. I did add a bit of red pepper flakes to a couple of the jars, just for a kick. They're good. I also used dill seed, as I didn't have fresh dill on hand. -
WOW!! What a tasty and easy recipe to use. Next year I'll plant more cherry or grape tomatoes just for this recipe!Thanks a million for a terrific recipe!!
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
