Wash tomatös. Slice 1/4-inch thick. Pack loosely in hot sterilized
quart jars with 1/2-inch headspace. To each quart, add 3-4 heads of
dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum),
combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatös, leaving 1/2-inch
headspace. Adjust lids.
Process in boiling water bath in quart jars for 20-minutes. Makes 5
quarts.