Dilled Green Tomato Pickles

Dilled Green Tomato Pickles
Ball Blue Book, page 54
yield about 6 pints

5 pounds small, firm green tomatoes
1/4 cup canning salt
3 1/2 cups vinegar
3 1/2 cips water
6 or 7 cloves garlic
6 or 7 heads fresh dill or 1/4 cup dill seeds
6 or 7 bay leaves

Wash tomatoes; drain. Core tomaotes; cut into halves or quarters. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack tomatoes into hot jars, leaving 1/4-inch headspace. Add 1 clove of garlic, 1 head of dill (or 2 teaspoons dill seeds) an 1 bay leaf to each jar. Ladle hot liquid over tomatoes, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

NOTES
--I used the dried dill
--I don't know how these taste yet as they need to sit for 6-8 weeks for the flavor to develop.