Kosher Dill Pickles And Pickled Tomatoes Recipe

Step 1

Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut bad spots out of the tomatoes and cut the big ones into quarters, small ones in half. Peel the garlic cloves and slice them in half langthewise.

Step 2

Prep the bottle. Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.

Step 3

Load up. Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2" - 3/4" (12.7 - 19.1 mm) of space at the top.

Step 4

Make the brine. Combine the vinegar, water, and salt in a sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4" (6.4 mm) of the top. Wipe the jar top, put the lids on and tighten.

Step 5

Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.

Step 6

Beware. The brine will taste very salty at first, but don't panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.