Kosher Style Dill Green Tomato Pickles


Quantity: 6 quarts

Jar size: Quarts


Small green firm tomatoes (approximately 10 lbs)
6 stalks celery, cut in 2-inch lengths
6 sweet green peppers, seeded and quartered
6 cloves garlic
2 quarts water
1 quart distilled white vinegar (5%)
1 cup canning or pickling salt
Fresh dill to taste


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash and drain all vegetables. Remove stems and cores from green peppers; quarter and remove seeds.

3. Pack washed tomatoes in hot jars.

4. Add to each quart jar: 1 clove of garlic, 1 stalk of celery and 4 quarters of green pepper.

5. Combine water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the vegetables in jars, leaving ½ inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

7. Process jars immediately in a boiling water canner according to the recommendations.

8. Let cool, undisturbed, 12-24 hours and check for seals. These will be ready for use in 4 to 6 weeks.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 min

20 min

25 min

Source: So Easy to Preserve, 5th ed. 2006.