Preparing and Canning Pickled Vegetables
Kosher Style Dill Green Tomato Pickles
- Small green firm tomatoes
- 6 stalks celery, cut in 2-inch lengths
- 6 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
Yield: About 6 quart jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Remove stems and cores from green peppers; quarter and remove seeds. Wash and drain all vegetables. Pack washed tomatoes in hot 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. Process
in a Boiling Water Canner.
These will be ready for use in 4 to 6 weeks.
|Table 1. Recommended
process time for Kosher Style Dill Green Tomato Pickles
in a boiling-water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006.
Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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