Instructions: Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar.

Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. Pour over the tomatoes. Arrange the dill on top. Be sure the liquid covers the tomatoes; if not, add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week.

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