3 1/2 c. water
6 tbsp. salt
1/2 c. cider vinegar

For each pint, 1 sprig of dill, 1/2 red pepper, 5 pounds green tomatoes. Bring water, vinegar, and salt to boil. Cool. Put seasonings into each sterilized pint jar. Slice, quarter or halve tomatoes. Pack into jars. Cover with cooled vinegar mix. Seal. Ready in 3 to 4 weeks.