Gardens usually have an abundance of small green tomatoes still on the tomatoes plants near the end of the gardening season and frost is eminent. A good way to use those green tomatoes is to make dill tomatoes with them, also known as pickled green tomatoes.
Many gardener’s grow some tomatoes for the specific purpose of pickling the green tomatoes. Cherry tomatoes make the prettiest dilled or pickled tomatoes, but you can slice and use full size tomatoes in this pickling process also.
To make dill tomatoes, line a stone crock with grape leaves then sprinkle them with pickling spices. Next, place a layer of fresh dill on the pickling spices. Use the entire dill plant, stems, flowers and seeds, preferably fresh from your own garden.
Next, you will fill the stone crock by layering green cherry tomatoes (or green tomato slices) with more pickling spices and fresh dill.
When the stone crock is full, make a brine to pour over the green tomatoes. To make the brine, use 3 gallons of water, 2 cups of salt and 2 cups of vinegar. Pour the brine over the tomatoes until they are completely submerged, then cover with a plate. Press the plate down below the surface of the brine and weight the plate down with something so it will remain below brine level.
The dill / pickle process will take about 2 weeks, keep the stone crock in a warm location during that time.
At the end of 2 weeks, remove the weighted plate, remove any scum that may have formed on top of the green tomatoes, and pour the pickling brine into a large sauce pan.
Pack the dill tomatoes (pickled green tomatoes) into canning jars and bring the pickling brine to a boil. Pour the boiling brine over the green tomatoes in the caning jars and seal.