Jamie and Neal grow several different types of tomatoes in their garden. One fall with an abundance of green tomatoes that wouldn't ripen before an upcoming frost, Jamie tried this recipe. Neal loves the dill in these pickled green tomatoes.

Yield about 6 pints

Tools needed

• Large sauce pan
• Wood spoon
• Water canner

• 5lbs small, firm green tomatoes
• 1/4 cup canning salt
• 3 1/2 cups vinegar
• 3 1/2 cups water
• 6 or 7 cloves garlic
• 6 or 7 heads of fresh dill or 1/4 cup dill seeds
• 6 or 7 bay leaves
• 6 or 7 Kung pao or cayenne peppers

1. Wash Tomatoes
2. Core tomatoes and cut into halves or quarters
3. Combine salt, vinegar and water in a large sauce pot
4. Bring to ingredients to a boil
5. Pack tomatoes into hot jars, leaving 1/4" headspace.
6. Add glove of garlic, 1 head dill (or 2 teaspoons dill seed), 1 bay leaf, 1 pepper
7. Ladle hot liquid over tomatoes, leaving 1/4" headspace
8. Remove air bubbles
9. Adjust two piece caps.
10. Process 15 minutes in boiling water canner

Let tomatoes set for 4 to 6 weeks before eating.

Original recipe came from Ball Blue Book Guide to Preserving. Jamie altered the recipe slightly