Best 3 Garlic Dill Pickles And Pickled Green Tomatoes Recipes

Pickles are a delicious and versatile food that can be enjoyed as a snack, side dish, or condiment. They are also a great way to preserve vegetables and extend their shelf life. If you are looking for a new pickle recipe to try, look no further than garlic dill pickles and pickled green tomatoes. These two classic pickles are easy to make and packed with flavor. With just a few simple ingredients, you can create a jar of pickles that will be the hit of your next party or potluck. Be sure to read the many recipes and online resources available to find the perfect recipe for you.

Let's cook with our recipes!

DILLED GREEN TOMATOES

Dilled Green Tomatoes image

Make and share this Dilled Green Tomatoes recipe from Food.com.

Provided by Sharon123

Categories Low Protein

Time 45m

Yield 6 pints

Number Of Ingredients 7

Ingredients

5 lbs small firm green tomatoes
1/4 cup canning salt
3 1/2 cups vinegar
3 1/2 cups water
6 -7 cloves garlic
6 -7 heads fresh dill or 1/4 cup dill seed
6 -7 bay leaves

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.

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

SPICY PICKLED GREEN TOMATO, RED ONION, CARROT & GARLIC

Spicy Pickled Green Tomato, Red Onion, Carrot & Garlic image

I had a bunch of green home grown Tomatoes, Dill & Thai Peppers so I came up with this recipe. Crunchy, Sweet and Very Spicy. This is a raw pack recipe.Place a pretty ribbon on the jars and it makes a great gift.

Provided by Rita1652

Categories Onions

Time 45m

Yield 3 quarts, 30 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 cups green tomatoes, quartered
3 large carrots, sliced on the angle
3 red onions, sliced
12 Thai peppers
12 cloves garlic
2 cups water
1 quart vinegar
6 tablespoons sugar
3 tablespoons kosher salt
3 teaspoons peppercorns
3 teaspoons coriander seeds
1 teaspoon mustard seeds
1 teaspoon celery seed
3 tablespoons chopped fresh dill

Steps:

Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
Mix tomatoes, carrots, onions together.
Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
Repeat 2 more layers.
Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
Place sterilized lids and rings on jars and put into a water bath for 20 minutes.

Nutrition Facts : Calories 42.9, Fat 0.3, SaturatedFat 0.1, Sodium 710.4, Carbohydrate 8.9, Fiber 1.8, Sugar 4.8, Protein 1.1

Tips:

Choose fresh and firm vegetables: High-quality vegetables will produce the best pickles.
Use a clean container: Make sure your jars and lids are properly sterilized before use to prevent contamination.
Follow the recipe carefully: Each recipe has specific instructions for the amount of vinegar, water, sugar, and spices to use. Following the recipe accurately will ensure the best results.
Allow the pickles to ferment: Fermentation is a crucial step in the pickling process. It gives the pickles their characteristic sour flavor and preserves them. Allow the pickles to ferment for the recommended amount of time before consuming them.
Store the pickles properly: Once the pickles are fermented, store them in a cool, dark place, such as a refrigerator or pantry. This will help to preserve their quality and flavor.

Conclusion:

Pickling is a great way to preserve vegetables and create delicious and tangy treats. With careful preparation and attention to detail, you can make your own delectable pickles at home using the recipes provided in this article. Experiment with different vegetables, herbs, and spices to create unique and flavorful pickle variations. Enjoy your homemade pickles as a snack, side dish, or addition to your favorite recipes. Happy pickling!