This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
From: Nicole Okun
4 lbs tiny green tomatoes
1 clove garlic, peeled and quartered
2 sprays dill
20 oz water
10 oz white vinegar
1 oz salt
Wash tomatoes and pack into clean quart jars. In each jar place 2
quarters of garlic clove and one spray of dill. Boil vinegar, salt and
water toget- her for 1 minute and pour over tomatoes. Leave 1/4"
headroom and adjust lids. Process for 15 minutes in a boiling
waterbath. Makes two quarts.