Green Tomato Pickles


Small green firm tomatoes (5-6 pounds of 1-inch tomatoes as purchased, or about 5 quarts in volume)
6 small to medium sweet green peppers, seeded and quartered
6 cloves garlic
2 quarts water
1 quart distilled white vinegar (5%)
1 cup canning or pickling salt
Fresh dill to taste


Remove stems and cores from green peppers; quarter and remove seeds. Wash and drain all vegetables. Pack washed tomatoes in hot sterilized jars. Add to each quart jar: 1 clove of garlic, 1 stalk of celery and 4 quarters of green pepper.

Combine water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the vegetables in jars, leaving ½ inch headspace.

Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 

Pour hot into sterilized jars and process in boiling-water bath if desired. Process for 15 minutes in a boiling-water canner.

These will be ready for use in 4 to 6 weeks.


About 6 quart jars

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