Best 4 Dill Tomolives Pickled Tiny Green Tomatoes Recipes
**Dill Tomolives: A Culinary Delight of Pickled Tiny Green Tomatoes**
Dill Tomolives are a unique and flavorful culinary creation, carefully crafted to preserve the essence of tiny green tomatoes. Originating from the vibrant cuisines of the Mediterranean, these pickled delights are a testament to the region's rich culinary heritage. This recipe collection presents two variations of Dill Tomolives, each offering a distinct taste experience.
The first recipe, "Dill Tomolives: A Classic Mediterranean Treat," takes you on a journey to the heart of Mediterranean cuisine. These pickled tomatoes are immersed in a fragrant brine infused with fresh dill, garlic, and a blend of aromatic spices. The result is a harmonious balance of tangy, savory, and herbaceous flavors that will tantalize your taste buds.
The second recipe, "Spicy Dill Tomolives: A Kick of Heat," adds a touch of fiery excitement to the classic Dill Tomolives. By incorporating red pepper flakes and chili peppers into the brine, this variation delivers a delightful spicy twist that will leave a lingering warmth on your palate. Both recipes offer step-by-step instructions, ensuring that even novice cooks can create these delectable pickled treats at home.
Dill Tomolives serve as a versatile culinary companion, seamlessly complementing a variety of dishes. They can be enjoyed as a delightful appetizer, served alongside grilled meats or fish, or used as a tangy condiment to elevate salads, sandwiches, and wraps. Their vibrant green color and distinct flavor profile make them a visually appealing and tastefully pleasing addition to any culinary creation.
Whether you prefer the classic Mediterranean flavors of the first recipe or the spicy kick of the second, these Dill Tomolives are sure to become a staple in your pantry. Their unique and captivating taste will transport you to the sun-kissed shores of the Mediterranean, leaving you craving for more. Get ready to embark on a culinary adventure as you explore the tantalizing world of Dill Tomolives, where tangy, savory, and herbaceous flavors dance harmoniously on your palate.
PICKLED GREEN TOMATOES
Pickled Green Tomatoes are the perfect recipe for the leftovers of your garden. This recipe takes about 10 minutes to make, and is absolutely delicious.
Provided by Lisa Longley
Categories Condiment
Number Of Ingredients 7
Steps:
- Slice the green tomatoes into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the tomatoes in the mason jar and seal.
- Refrigerate for at 4 to 5 days and enjoy!
GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES
It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...
Provided by Laurie Lenartowicz
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
- 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
- 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
- 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
- 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
- 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
- 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.
DILLED GREEN TOMATOES
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
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.
PICKLED GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
Tips:
- Choose the right tomatoes: For the best results, use tiny, green tomatoes that are about 1 inch in diameter. These tomatoes are firm and have a tart flavor that stands up well to pickling.
- Use fresh herbs: Fresh herbs, such as dill and thyme, add a lot of flavor to pickled tomatoes. If you don't have fresh herbs on hand, you can use dried herbs, but they will not have as much flavor.
- Use a good quality vinegar: The type of vinegar you use will affect the flavor of your pickled tomatoes. For the best results, use a white vinegar or a rice vinegar. These vinegars have a clean, sharp flavor that will not overpower the flavor of the tomatoes.
- Let the tomatoes pickle for at least 2 weeks: The longer you let the tomatoes pickle, the more flavorful they will become. For the best results, let them pickle for at least 2 weeks before eating them.
Conclusion:
Pickled green tomatoes are a delicious and easy-to-make snack or side dish. They are perfect for summer gatherings or potlucks. They are also a great way to use up extra tomatoes from your garden. With just a few simple ingredients and a little bit of time, you can make your own delicious pickled green tomatoes at home.
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