Can use either small green tomatoes, small green cherry tomatoes or large green tomatoes, quartered.

Pack each jar with:

1 clove garlic
1-2 heads dill
1 sm. hot dried red pepper

Pack in the green tomatoes.

Bring to a boil:

2 qts. water
1 qt. cider vinegar
1 c. pure canning salt

Add hot liquid to jars and seal. Process in hot water bath 10-15 minutes. Allow to stand for 4-6 weeks to develop flavor. This amount of liquid will fill 5-6 quart jars.