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| 5 x ca. 450 g | Small firm green tomatoes |
| 1/4 Tasse | Canning; pickling salt |
| 3 1/2 Tasse | vinegar |
| 3 1/2 Tasse | water |
| 6 | Garlic cloves; (up to 7) |
| 6 | Heads fresh dill or 1/4 cup dill seeds; (up to 7) |
| 6 | Bay leaves; (up to 7) |
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the San Diego Union-Tribune
Prepare jars & lids according to manufacturer's instructions.
Wash & core tomatoes; cut into halves or quarters; set aside.
Combine salt, vinegar, & water in a large saucepan. Bring to boil.
Pack tomatoes into hot jars, leaving 1/4 inch headspace. Working one jar at a time, add 1 garlic clove, 1 head of dill (or 2 teaspoons dill seed), & 1 bay leaf.
Ladle hot liquid over tomatoes, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in boiling water bath. Makes about 6 pints.
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