green or dry dill
3 tbsp. pickling spices
36 med. or 72 sm. green tomatoes
1 1/2 c. salt
2 c. vinegar
8 qt. hot water

Wash and dry tomatoes. Place a layer of dill and half of the pickling spices in a stone jar. Top with tomatoes. Put another layer of dill and spices over tomatoes. Dissolve salt in vinegar and water. Cover tomatoes with vinegar solution. Cover tomatoes with plate or glass pie plate. Use a ball canning jar filled with water as a weight on the plate. Be sure to keep tomatoes covered with brine for 2 to 4 weeks. Make additional brine if necessary during the curing process. Remove scum from the top each day. The tomatoes are cured when well flavored and even in color. Drain and reserve juice after curing is completed. Place tomatoes into clean, hot Ball jars leaving 1/4 inch head space. Prepare fresh hot brine: combine 3/4 cup salt, 1 cup vinegar, and 4 quarts water, boil 5 minutes. Or strain brine in which tomatoes were cured and boil 5 minutes. Pour hot brine over tomatoes leaving 1/4 inch head space. Adjust caps. Process pints and quarts 20 minutes in boiling water bath. Yield: 6 quarts.