35-45 small, firm green tomatoes
6 sterilized quart jars
6 peeled whole garlic cloves
6 small hot red pepper pods
Peppercorns
Fresh dill
3/4 c. kosher salt
2 qts. water
1 qt. cider vinegar

Wash tomatoes and pack tight into jars. To each jar add one clove garlic, a pepper pod, a few peppercorns and a small sprig of dill.

In a 4 quart saucepan, bring to a boil the salt, water, and vinegar. Boil 3 minutes. Immediately pour this solution into the jars covering the tomatoes. Seal at once. The tomatoes will be ready to use in 4 weeks. Refrigerate.