Kosher Pickled Dill Tomatoes

Kosher pickled dill tomatoes are the classic Jewish deli pickle treatment applied to green tomatoes instead of cucumbers. End-of-summer green tomatoes that won’t ripen on the vine become the perfect candidate, the firm, slightly tart fruit holds its shape through the brining and develops a wonderful crunch with the unmistakable garlicky-dill flavor of a proper deli pickle.

The brine is straight forward, equal parts white vinegar and water with a generous half cup of salt. Don’t reduce the salt, it’s essential for both flavor and preservation, and the salt-to-liquid ratio is what makes pickling work safely.

A dozen sliced garlic cloves go into the brine to infuse the liquid before being removed before pouring. Their oils transfer to the vinegar without any garlic actually ending up in the finished jars, which is the trick to getting that intense garlic flavor without raw garlic chunks taking up space.

Dill seed instead of fresh dill heads is what makes these specifically kosher-style. The seeds release their flavor slowly over the weeks of pickling, building a deeper, more complex dill profile than fresh dill ever could.

Water-bath canning for 10 minutes locks in the seal and makes the jars shelf-stable for a year. Wait at least three weeks before opening, the flavor needs time to develop.

Pro Tips

• Use small to medium green tomatoes, large ones can have tough cores that don’t pickle well.
• Sterilize jars in boiling water before packing, this prevents bacterial growth and bad seals.
• Pour the brine to within ½ inch of the rim, this proper headspace creates the right vacuum during processing.
• Test seals after cooling, the lids should not flex when pressed in the center.

Variations

• Add a sprig of fresh dill to each jar along with the dill seed for double dill flavor.
• Toss in a teaspoon of red pepper flakes per jar for spicy hot pickled tomatoes.
• Add a few mustard seeds and coriander for a more aromatic, spice-bread-style pickle.