Canning Dilly Green Tomatoes Every year, at the end of the growing season, I'm always left with a bunch of tomatoes that will never fully ripen. If you want to keep them from going to waste, here's a great recipe. Dilly Green Tomatoes taste incredible because the combination of ingredients go so well together. They're a little spicy, combined with the flavor of fresh dill, and garlic, and everyone I know loves them. Here you can see all of the ingredients that you'll need to make these little gems... Your green tomatoes, fresh dill and dill seed jalapeno peppers (or other hot pepper of your choice.... banana wax peppers work very well too) fresh garlic carrots celery salt (optional) and vinegar. The first step is to put equal parts of water and vinegar in large pot on the stove, along with about 1/2 cup of salt for each gallon of vinegar that you use..... I use sea salt, which isn't as salty as the iodized salt, so I use about 3/4 cup per gallon of vinegar. Make sure that you bring it to a boil for at least 6 minutes before you start filling jars.... then start prepping your veggies. You'll also want to put your lids in a pan of steaming water, but don't let them boil, or you risk ruining them. The smallest tomatoes can be just cut in half, and the larger ones can be quartered... nothing is overly critical here. You can see that I've separated my tomatoes by size.... most of the smaller ones in one pan, and the larger ones in the other... they can be mixed if you want. After having run your jars through the dishwasher on a short cycle, pull one jar at a time, so they stay hot, and start packing your ingredients... when I say pack, I mean PACK. Today is a Saturday, it's past noon, and yes, I'm wearing a Metallica shirt and drinking a beer while I make my dilly greens. NEXT