Kosher Dill Pickles And Pickled Tomatoes Recipe

Name: Kosher Dill Pickles And Pickled Tomatoes Recipe
Prep time: 60 min
Total time: 60 min
Yield: 16
Cuisine: American
Ingredients: ½ piece Serrano Pepper (½ serrano or jalapeno chile); 1 lb Green Tomato (1 pound firm green tomatoes (about 5 plum tomatoes or 4 pickling cucumbers)); 6 cloves Garlic (6 cloves garlic); 2 tbsp Dill Seed (2 tablespoons dill seeds); ½ tbsp Black Peppercorns (½ tablespoon whole black peppercorns); 1 cup White Vinegar (1 cup distilled white vinegar); 1 ¼ cup Water (1 ¼ cups water); 2 tbsp Kosher Salt (2 tablespoons Morton Coarse Kosher Salt)

Kosher Dill Pickles And Pickled Tomatoes Recipe - Appetizer,Sauces And Condiments,Side Dish,Snack,Vegetable (American)

60 minAmerican

Servings16

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut bad spots out of the tomatoes and cut the big ones into quarters, small ones in half. Peel the garlic cloves and slice them in half langthewise.
2Prep the bottle. Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.
3Load up. Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2" - 3/4" (12.7 - 19.1 mm) of space at the top.
4Make the brine. Combine the vinegar, water, and salt in a sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4" (6.4 mm) of the top. Wipe the jar top, put the lids on and tighten.
5Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.
6Beware. The brine will taste very salty at first, but don't panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.