6 (1 pt.) sterilized canning jars
1 gallon water
1 gallon white vinegar
1/2 lb. white salt
Sm. firm whole green tomatoes
18-24 sm. garlic cloves, divided
18-24 1 1/2 inch green or red hot peppers, divided
6 sprigs fresh dill
3/4 tsp. black pepper, divided
6-18 drops Tabasco

Boil water, vinegar, and salt. While boiling, fill jars with green tomatoes. Into each jar, put 3 to 4 garlic cloves, 3 to 4 green or red peppers, 1 sprig dill, 1/8 teaspoon pepper, and 1 to 3 drops Tabasco. Fill jars with water mixture. Seal jars. Store, upside down, for 6 to 8 weeks. 6 pints.