Classic dill flavor with garlic, mustard seed, peppercorn, and warm coriander.
YIELDAbout 3 pints
BRINEAbout 2½ cups
HEADSPACE½ inch
CARD PROCESS15 min
THE STORY
The traditional jar in Brandon’s three-green-tomato experiment.
The 2026 Ohio garden produced enough green Firefly cherry tomatoes to test three directions. This was the classic version: dill, garlic, mustard, peppercorns, and coriander—including a few fresh green coriander berries when available.
The formula below preserves the card as a personal batch record. It should not be treated as an independently validated canning recipe.
Method
Prepare.Wash tomatoes and pierce each once near the stem scar.
Pack.Add garlic and spices to clean hot pint jars, then pack tomatoes tightly.
Add brine.Bring brine ingredients to a boil and pour over tomatoes, leaving ½-inch headspace. Remove air bubbles and wipe rims.
Recorded process.The original card calls for applying lids and water-bath processing pints for 15 minutes, adjusted for altitude.
Preserve safely.Before shelf-stable canning, compare the complete formula and process with a current tested green-tomato pickle recipe from USDA, NCHFP, or your extension service. Otherwise refrigerate the jars.
Safety: This is a personal recipe-development record, not an independently tested canning formula. Do not rely on this page alone for shelf-stable preservation.
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