Easy Green Tomato Dills Recipes

Steps:

• Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
• Add garlic, picling spices, dill & pepper.
• In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
• Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
• Seal.
• Allow to cure 6 weeks before eating.
• Keep refrigerated after opening.
• Peggi's note: This says, "Yield: 1 quart" but can't be right because it calls for 2 quarts of water alone. I have in ( ) on this recipe the measures halved & quartered : water, vinegar, & salt. The other stuff is for 1 quart, all above the water. Can't believe they made that mistake.

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Steps:

• Wash and core tomatoes; cut into halves or quarters.
• Combine salt, vinegar and water in a large saucepopt.
• Bring to a boil.
• Pack tomatoes into hot jars, leaving 1/4-inch headspace.
• Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
• Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Yield: about 6 pints.

Steps:

• Cut off steam end of green tomatoes.
• Coarsely chop green tomatoes, celery and bell peppers in food processor.
• Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
• Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
• To each jar add 1 clove of garlic and 1 teaspoon dill seed.
• Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
• Put on cap, screw band firmly tight.
• Process in a water bath canner as recommended for your altitude.
• Check lids to make sure of good seal.
• Allow relish to sit for 4 weeks before using.