Dill Tomolives (Pickled Tiny Green Tomatoes)

READY IN: 30mins
Recipe by evelynathens

This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!

Top Review by brew3431

Delicious! This was my first attempt at pickling and what an easy recipe! I didn't have tiny tomatoes, but did have a large tomato plant heavy with green fruit that had fallen over in a storm. Since it hasn't been a hot summer here and the plant was laying in the shade, I thought I'd pickle what I could find since they wouldn't have time to rippen. I picked 6 lbs of various sized greens, and yeilded 12 pints of pickles - essentially trippling the recipe. I wasn't sure how many batches I could get, so I still made one batch of brine at a time, but it was easy to process one and prepare the next. The only change I made was to use pint jars, cut the fruit into long thin moons and use 1 whole garlic, 1 sprig of dill and a bit of hot red pepper in each jar. Two of the 12 didnt' seal, so I got to enjoy those right away, and I can only imagine that these get better over time (though I'm not sure that's possible). Thanks for such an easy, tasty pickle!

Ingredients Nutrition


  1. Wash tomatoes and pack into clean quart jars.
  2. In each jar place 2 quarters of garlic clove and one spray of dill.
  3. Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
  4. Leave 1/4" headroom and adjust lids.
  5. Process for 15 minutes in a boiling waterbath. Makes two quarts.

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