Fall Dill Tomatoes

This recipe won't be ready to eat for 3 to 4 weeks after preparation.

Requires 6 pint jars.

Ingredients:

• 3 1/2 cups water
• 1/2 cup cider vinegar
• 6 tablespoons salt
• 6 springs dill
• 3 red peppers
• 3 cloves garlic
• 1 1/2 teaspoons dill seed
• 5 pounds green tomatoes, washed and drained

Instructions:

Bring water, vinegar and salt to a boil, then cool. Divide dill, red pepper, garlic and dill seed into 6 equal parts and place equal amounts into each sterilized pint jar. Slice tomatoes and pack into the jars. Cover with the cooled vinegar mixture and seal.