From Garlic, Garlic, Garlic by Linda and Fred Griffith
Makes 5 quarts.
I alter this recipe by increasing the amount of garlic and chilies, so that we can eat them as a vegetable as well as a seasoning!
1 ¼ cups kosher salt, plus more if needed
3 quarts of water
1 quart cider vinegar
4 ½ pounds green tomatoes, preferably plum (less, if you are increasing garlic and chili)
5 fresh red chili peppers (or more if you prefer)
15 plump garlic cloves (or more if you prefer)
5 heads fresh fennel seeds (or 5 tsp of dried seeds)
5 heads fresh dill
20 stalks fresh dill weed
Have 5 freshly sterilized wide-mouth quart canning jars, still in their hot water, and 5 jar tops, prepared according to package directions.
In a large, nonreactive saucepan, combine salt and water. Mix until salt is dissolved; let brine rest for 10 minutes. If a raw egg in the shell does not float in brine, add salt, a few tablespoons at a time, until it does float. Remove egg. Add vinegar and bring brine to a boil. Simmer briskly for 2 minutes.
Using special canning tongs, carefully drain sterilized jars. Divide tomatoes among them, leaving about 1 inch of head room. Then pack 1 chili (or more), 3 garlic cloves (or more), 1 fennel head, 1 dill head, and 2 stalks dill weed into each jar.
Ladle brine into jars to just above the neck. Cover jars with sterile rings and lids. Let stand on a towel in a cool place for 24 hours. Tighten lids and store.
If you prefer, process jars in a water bath for 15 minutes.