Dilled Green Tomatoes

This is a favorites.  Years ago, there were tons of tomatoes still on the vine and the temperature was dropping quickly.  My husband picked two 5 gallon buckets of green tomatoes.  I fried some that evening and quickly realized I did not want to fry 10 gallons of green tomatoes.  So, I got a bit creative and we truly enjoyed both experiments.

It was then that I decided the perfect way to enjoy a hamburger in the winter would be to have home grown preserved dilled green tomatoes.  Canned tomatoes just don’t top a burger properly, and the tomatoes in the produce aisle in December are simply sad and taste like plastic.  Dilled Green Tomatoes are the perfect addition to a hamburger, when fresh toppings are out of season.

I sliced green tomatoes and they made lovely pickles.   Nothing tops a flame broiled burger, in winter, like dilled green tomatoes.

Wash tomatoes and thinly slice (no thicker than a ¼”).  Simmer in dill pickling solution for 10 minutes and place in jars.  Pour solution up to ¼” from top and seal.

Dill pickling solution:  equal parts water and vinegar with 1 Tablespoon dried dill or 2 substantial sprigs per quart jar.