At the end of growing season, pick all your green tomatoes before frost. Wash and cut in quarter if large, if small just half them. Wash jars in hot soapy water rinse, drain well upside down on towel. Also wash and rinse lids. You can use any jar that has a pretty good seal (mayonnaise jar, peanut butter jar, pickle jar, etc.)

Pack jars with washed tomatoes. Add 2-3 pieces of fresh garlic, 1/2 teaspoon dill weed (more if you like dill flavor).

In a saucepan boil together: 4 c. water 3 c. vinegar 1/2 c. salt

Pour over tomatoes and seal tightly. Store in cool place, then turn jars upside down every second day for at least 1 week before serving. Pickled tomatoes will keep at least 6-8 months unopened.