Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for Kosher-Style Dill Green Tomato Pickles. Keep the tested ingredients, preparation sequence, jar sizes, headspace, and altitude-adjusted processing schedule.
Preparation timeline
- Prepare: Set up the boiling-water canner and required jars.
- Prepare ingredients: Select firm green tomatoes and prepare the hot pickling solution exactly.
- Cook: Complete the tested heating, soaking, or chilling steps in order.
- Fill: Pack as directed and leave 1/2-inch headspace.
- Process: Use the altitude schedule below.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Quart jars only, lids, and bands
- Large nonreactive saucepan
- Knife and cutting board
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Prepare and measure ingredients exactly.
- Complete every tested preparation step.
- Pack and leave 1/2-inch headspace.
- Process for your elevation.
- Cool and verify seals.
Safety essentials
- Use distilled white vinegar labeled 5% acidity and the tested water-vinegar-salt proportions.
- Do not dilute the vinegar, change the tested ingredient proportions, or use jars larger than quarts.
- Use only quart jars only and leave 1/2-inch headspace.
- Apply the full altitude adjustment.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves whole dill-pickled green tomatoes with an acidified formula and boiling-water processing. The expected yield is about 6 quart jars.
Before you begin
Select firm green tomatoes and prepare the hot pickling solution exactly. Use distilled white vinegar labeled 5% acidity and the tested water-vinegar-salt proportions. Prepare all equipment before the final fill.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Kosher-Style Dill Green Tomato Pickles — NCHFP
Ingredients
- 5 to 6 lb small firm green tomatoes about 1 inch; approximately 5 quarts by volume
- 6 stalks celery cut into 2-inch lengths
- 6 small to medium sweet green peppers seeded and quartered
- 6 garlic cloves
- 2 quarts water
- 1 quart distilled white vinegar 5% acidity
- 1 cup canning or pickling salt
- fresh dill to taste
Equipment
- Boiling-water canner
- Canning jars About six quart jars
Directions
- Wash and drain all vegetables. Remove stems and cores from peppers, quarter them, and remove seeds.
- Pack whole green tomatoes into six hot quart jars. Add one garlic clove, one celery stalk, and four green-pepper quarters to each jar.
- Combine water, 5% distilled white vinegar, salt, and dill. Boil for 5 minutes.
- Pour hot brine over vegetables, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process quarts for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Store sealed jars 4 to 6 weeks before serving.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled with sandwiches, burgers, cheese boards, or hearty salads.
Frequently asked questions
Can I dilute the vinegar?
No. Keep the tested acid strength and proportions.
Can I skip a preparation step?
No. Complete every tested soaking, chilling, heating, and packing step.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
For best flavor, store sealed jars 4–6 weeks before serving. Refrigerate any unsealed jar promptly or reprocess within 24 hours using a new lid and the full tested process.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
15–35 lb of tomatoes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.