5 lbs. (about 20) sm., firm green tomatoes
3 1/2 c. white vinegar
3 1/2 c. water
1/4 c. canning salt
6 or 7 cloves garlic
1 fresh hot green pepper
1 tbsp. dill seed

Prepare home canning jars and lids according to instructions. Wash and core tomatoes; cut into halves or quarters.

Combine vinegar, water and salt; bring to a boil. Pack tomatoes into jars, leaving 1/4 inch head space. Add 1 garlic clove, 1 tablespoon dill seed and 1 pepper to each jar. Carefully pour hot liquid over tomatoes, leaving 1/4 inch head space. Remove air bubbles with non-metallic spatula. Adjust caps. Process pints 14 minutes in boiling water bath canner. Makes about 7 pints.