Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar. Add the garlic, pickling spices, dill and pepper.

In a medium-size saucepan, combine the water, vinegar and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving 1/2 inch head space. Seal. Allow 6 weeks to cure before eating. Keep refrigerated.

The book cites the source of this recipe as Garden Way's Bulletin A-24, 52 Great Green Tomato Recipes by Phyllis Hobson