Pickled Green Tomatoes

For pickling liquid, in a small saucepan combine apple cider vinegar, the water, sugar, and salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.

Wash and slice 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 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.