Dill Green Tomatoes
Comments:	Some prefer dill green tomatoes with a crunchier texture and a stronger taste but some prefer these ones, which do not take long to prepare. If picked when they still are tiny, it is possible to use any kind of tomatoes for this recipe. Keep opened jar refrigerated.
Servings:	1 [32-ounce / 1-L] jar

4 cups [1 L] tiny whole green tomatoes 2 cloves garlic 1 whole red or green hot pepper [optional] 1 carrot stick 1 teaspoon [5 mL] pickling salt 2 teaspoons [10 mL] dill seeds 1 cup [250 mL] vinegar Boiling water 1 [32-ounce / 1-L] hot sterilized jar

Nicely arrange whole green tomatoes, garlic cloves, if desired whole red or green hot pepper and carrot stick. Sprinkle with pickling salt and dill seeds before pouring in vinegar. Fill jar with boiling water, up to 1/4 icnh [6 mm] from the rim Remove air bubbles. Seal then sterilize jar covered with boiling water or steam jar, for 5 minutes. Le stériliser dans un bain d'eau bouillante ou ŕ la vapeur, pendant 5 minutes. If needed, screw loose lid once more; leave to rest without disturbing for 12 hours. Store into a cool dry environment. Leave to rest for at least 6 weeks before serving, for flavors to develop.