Core four pounds small, firm green tomatoes—or not; I don’t—and cut into fleshy wedges. Combine two cups vinegar with a cup of water, add a quarter cup canning salt, two cloves of garlic and a quarter cup of dill seeds. Bring to a boil. Pack tomato wedges into clean jars with 2-piece canning lids. (If you want to be artsy, you can throw some sliced onion, sweet red pepper strips, and a bay leaf, but people, don’t bother; it’s all about the tomatoes, okay?) Ladle hot liquid over tomatoes, shake the jars to burp the bubbles, wipe jar rims, and screw on lids. Cool and refrigerate. This makes two quarts that will keep in the fridge for several weeks.