Green tomato kosher dill pickles

Recipe of the Week
Green tomato kosher dill pickles
Courtesy of
Marjorie Burris

You’ll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here


small, firm green tomatoes
celery stalks
sweet green peppers, cut into fourths
1 qt. vinegar, 5% acidity
2 qts. water
1 cup pickling salt


Pack tomatoes into sterilized quart jars. To each jar add 1 stalk celery, 1 green pepper, and a bud of garlic. Make a brine of the vinegar, water, and salt. Boil with the dill for 5 minutes. Pour hot brine over vegetables to within 1/2 inch of top of jar. Put on cap. Process in boiling water bath 15 minutes. This amount of liquid fills 6 quarts. These pickles will be ready for use in 4-6 weeks.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.

Comments are closed.