To prepare pickled green tomatoes, sterilize and prepare the jars and lids. Make the brine by combining water, vinegar and salt in a large pot and bringing it to a simmer. Add dill seeds and a garlic clove to your jar before adding cut tomato pieces. Cover with the brine and close the jars with their lids.
Ingredients for this recipe are 5 pounds of green tomatoes, 3 1/2 cups of vinegar, 3 1/2 cups of water and 1/4 cup of canning salt. In addition, you need dill seeds and 6 garlic cloves. Alternative ingredients include cinnamon sticks, bay leaves, chiles and cumin seeds. Supplies for this recipe are 6 canning jars, a large pot with a lid, clean dish towels and a rubber spatula.
To sterilize and prepare the jars and lids, wash them in soapy water and rinse well. Simmer water in a pot. Submerge the jars in the water and bring them to a simmer until you are ready to use them. Sterilize the lids in a different pot with simmering water.
Prepare the brine and cook for three minutes. Remove the jars from the simmering water and place them on dish towels on your counter. Put dill seeds and one garlic clove into each jar before packing the green tomatoes. Pour the brine into the jar and stop at about 1/2 an inch from the top. Slide a rubber spatula inside the jars to remove air bubbles. Screw the lids tightly.
Simmer water in a pot and submerge the jars. Cover and boil for up to 20 minutes. Turn off the heat and leave the jars in the water for 10 minutes. Transfer them onto a kitchen towel and allow to cool for 12 hours. The tomatoes reach their prime about three months after canning.