Categories: Pickles, Vegetables 
      Yield: 7 servings 
  
      3 c  White vinegar 
      3 c  Water 
     12    Garlic cloves 
           - peeled and sliced 
    1/2 c  Salt 
      4 lb Green tomatoes 
    1/4 c  Dill seeds 
      1 tb Peppercorns 
  
  COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. 
  Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. 
  Add to each jar the dill seeds and peppercorns. Remove garlic cloves from 
  vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of 
  the top. Immediately adjust lids. Seal and process in a boiling-water bath 
  for 10 minutes. Makes 7 Pints