Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in quart jars for 20-minutes. Makes 5 quarts.
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|Serving Size: 1 Serving (2623g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 36874mg||1272 %|
|Potassium 193.9mg||5 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 6.4g|
|Protein 1.4g||2 %|
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Calories per serving: 99
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