5 lb. sm., firm green tomatoes
Fresh dill heads or dillseed
Garlic cloves
Whole cloves
1 qt. vinegar
1 qt. water
1/3 c. pickling salt

Wash tomatoes; slice 1/4 inch thick. Pack loosely in hot, clean quart jars. To each quart add: 3 or 4 heads dill or 2 tablespoons dillseed, 1 garlic clove and 1 whole clove.

Heat vinegar, water and salt to boiling; slowly pour over tomatoes, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 20 minutes (start timing as soon as jars are place in water). Makes 5 quarts.