Wash thoroughly, use small tomatoes whole, largest cut into 1/2 or 1/4 pieces. Make a brine of 1 cup pickling salt and 8 cups water. Weigh down for 24 hours. Remove from brine solution, drain well.

SOLUTION:

2 cups white vinegar
3 cups water
2 tbsp. pickling spices
Several small bunches dill (washed and dried)

(This makes for 6 pints)

Bring solution to a boil. Drop in tomatoes. Remove from heat and pack into hot jars with 2 cloves of garlic and 1 bunch of dill.

Put solution back on stove and bring to a boil. Pour over tomatoes and seal. Process pints 10 minutes, quarts 15 minutes.