Ingredients for Dill Tomolives Pickled Tiny Green Tomatoes
- Green Tomatoes
- Garlic Clove
- 5-6 sprigs fresh dill
- 1/2 cup water
- 1 cup white vinegar
- 1 tablespoon salt
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How to Make Dill Tomolives Pickled Tiny Green Tomatoes
- Combine 1 cup white vinegar, 1/2 cup water, 1/4 cup olive oil, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon dill seeds, and 5-6 sprigs fresh dill in a saucepan.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
- Reduce the heat to low and simmer for 5 minutes.
- Pack 1 pound of tiny green cherry tomatoes into a clean, sterilized jar.
- Add 2-3 cloves garlic (minced), 1 teaspoon black peppercorns, and a few small pieces of red pepper (optional) to the jar.
- Pour the hot brine over the tomatoes, leaving about 1/2 inch of headspace.
- Seal the jar tightly and let it cool completely.
- Refrigerate for at least 24 hours before serving. The flavor will improve over time, so feel free to enjoy them after a week or longer!
Nutrition Information (Approximate per serving)
Sodium
236 g
Sugar
147g
Fat
1g
Carbs
16g
