Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20             small  green tomatoes
  3 1/2           cups  white vinegar
  3 1/2           cups  water
     1/4           cup  canning salt
  6             cloves  garlic -- (6 to 7)
  6                     bay leaves -- (6 to 7)
                        fresh dill -- or dill seed

Preparation:

Prepare home canning jars and lids according to manufac- turer's directions. Wash and core green tomatoes; cut into halves or quarters. Combine vinegar, water and salt; bring to boil. Pack tomatoes into hot jars, leaving 1/4-inch headspace. Add clove garlic, 1 bay leaf and 1 head dill or 2 tablespoons dill seed to each jar. Carefully pour hot liquid over toma- toes, leaving 1/4-inch headspace, removing air bubbles with spatula. Adjust caps; process 15 minutes in boiling water bath canne

Nutritional Information:

1010 Calories (kcal); 7g Total Fat; (5% calories from fat); 44g Protein; 239g Carbohydrate; 0mg Cholesterol; 504mg Sodium