3/4 cup apple cider vinegar 2/3 cup water 1/4 cup granulated sugar 1 teaspoon table or pickling salt 1 pound green tomatoes 1 teaspoon salt very cold water 1 teaspoon dill seed pickling spice
For pickling liquid, in a small saucepan combine 3/4 cup Apple Cider vinegar, 2/3 cup water, 1/4 cup granulated sugar (use 1/2 cup granulated sugar for sweeter tomatoes), and 1/2 to 1 teaspoon table or pickling salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes. Wash and slice 1 pound green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with very cold water to cool quickly. Drain well again; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and pickling spice, if desired. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch headspace. Seal and refrigerate overnight or up to 2 weeks.
Note: A peeled and thinly sliced Vidalia or sweet type onion may be added if desired. Blanch (cook) them for 2 or 3 minutes and then add the green tomatoes for 1 minute and proceed.