Pickled Green Tomatoes
(Yields 6 pints)
5 lbs. small, firm, green tomatoes
3½ cups vinegar
3½ cups water
¼ cup canning salt
6 or 7 cloves garlic
Fresh dill or dill seeds
6 or 7 bay leaves
Wash and core the tomatoes and cut them into halves or quarters.
Combine the vinegar, water, and salt in a large sauce pot, and bring to a boil.
Pack the tomatoes into hot jars, leaving ¼-inch head space. Add 1 garlic clove, 1 head of dill (or 2 teaspoons dill seeds, if using), and 1 bay leaf per jar. Pour hot liquid over the tomatoes, again leaving ¼-inch head space. Adjust the caps on the jars, then process them for about 15 minutes in a boiling water bath. Remove the jars from the canner.
Once the jars have cooled, store them in a cool, dry place to cure for about 5 weeks before using.