Kosher-Style Dill Green Tomato Pickles — NCHFP
A tested NCHFP boiling-water canning recipe for whole dill-pickled green tomatoes.
Ingredients
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
Instructions
- 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.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use only firm green tomatoes, 5% distilled white vinegar, quart jars, and the specified water-vinegar-salt ratio. Adapted from So Easy to Preserve, 6th edition, 2014. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/kosher-style-dill-green-tomato-pickles/