Yield: Makes 2 12-ounce jars, or 1 pint and one half pint
1 pound green tomatoes, stemmed and cut into wedges
1/2 cup white vinegar
1/2 cup water
1 1/2 teaspoons pickling salt
2 teaspoons dill seed
4 garlic cloves
1/2 teaspoon peppercorn
2 bay leaves
Place the following into the bottom of each hot, ready-for-canning jar:
1 teaspoon dill seed
2 garlic cloves
1/4 teaspoon peppercorn
1 bay leaf
Combine vinegar, water and salt and bring to a boil.
Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.