Dilled Green Tomatoes

5 pounds small, firm, green tomatoes (or larger tomatoes cut in wedges)
3 1/2 cup white vinegar
3 1/2 cup water
1/4 cup canning salt
Garlic cloves, fresh dill or dill seeds, bay leaves.

Wash and core tomatoes, cut into 1/2 or 1/4. Combine vinegar, water, and salt. Bring to a boil.

Pack tomatoes into hot jars, leaving 1/4 inch head space. Add 1 garlic clove, 1 head of dill or 2 tablespoons dill seed, and 1 bay leaf to each jar.

Pour hot liquid over tomatoes, leaving 1/4 inch head space. Adjust caps.

Process 5 minutes in boiling water bath or pints, or seal lids by turning hot cans upside down to cool.