Dilled Green Tomatoes

I got this recipe from the Ball Blue Book.

• Ready In: 45 mins
• Yields: 6 pints

Ingredients

• 5  lbs  small firm green tomatoes
• 1⁄4 cup canning salt
• 3 1⁄2 cups vinegar
• 3 1⁄2 cups water
• 6 -7  cloves garlic
• 6 -7  heads fresh dill or 1⁄4 cup  dill seed
• 6 -7  bay leaves

Directions

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