Dilled Green Tomatoes

Directions

1. 1
   Wash and core tomatoes; cut into halves or quarters.
2. 2
   Combine salt, vinegar and water in a large saucepopt.
3. 3
   Bring to a boil.
4. 4
   Pack tomatoes into hot jars, leaving 1/4-inch headspace.
5. 5
   Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
6. 6
   Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
7. 7
   Remove air bubbles.
8. 8
   Adjust two-piece caps.
9. 9
   Process 15 minutes in a boiling-water canner.
10. 10
    Yield: about 6 pints.