Wash tomatoes and pack in sterile jars. Add several garlic buds. (May
also add strips of celery, pepper, carrots.) Boil the following five minutes:

2 qt. water
1 qt. vinegar
1 c. canning salt
2 tbsp. dill seed

Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks.