Core four pounds small, firm green tomatoes—or not; I don’t—and cut into fleshy wedges. Pack into clean quart jars with 2-piece canning lids.
If you want to be artsy, you can throw some sliced onion or sweet red pepper, but people, when it all boils down to it, it’s all about the tomatoes.
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. Ladle hot liquid over fruit, shake the jars to burp the bubbles, wipe jar rims, and screw on lids. Cool and refrigerate.
These will keep in the fridge for a week or so.