• In a sauce pan, add salt, sugar, vinegar, and water. Bring to boil, stirring until sugar dissolves. Reduce heat.
  ½ cup Sugar, 3½ cups cider vinegar, 3½ cups water, 1/4 cup Salt
• Wash tomatoes well to remove all debris.
  3 pounds green tomatoes
• Halve cherry tomatoes or leave small ones whole. Slice or halve larger tomatoes.
• Although you can raw pack these tomatoes, if you blanch them first, they will not float as badly. Blanch for about 4 minutes, until tomatoes turn a pasty olive yellow.
• Sterilize jars.
• Add garlic clove, onion slices and spices to each jar.
  1 clove garlic, 1 small onion, sliced, 1 teaspoon dill seed, ½ teaspoon mustard seed, 1 teaspoon peppercorns, 1 leaf bay leaves
• Pack tomatoes into hot jars, within a 1/2 inch of top of jar.
• Pour hot canning liquid into jar leaving ½" headspace. (If you're quick pickling, there is no need to worry about the headspace.

For Shelf Stable Pickles

• Remove bubbles with a chopstick or bubble tool.
• Wipe rim of jar with wet towel. Attach hot lids and tighten bands finger tight. Return to canning pot.
• Process jars for 15 minutes per pint, adjusting for altitude. Allow to rest in hot water 5 minutes after turning heat off.
• Remove jars from canning pot and let sit on counter overnight.
• Check seal in the morning, if lids flex up and down, when pressed in center, jar is not properly sealed. Store any that didn't seal in refrigerator.