Sour Tomatoes

• 10 -12 about 3 lbs. green tomatoes (stems removed, Tomatoes should be firm)
• 3/4 cup kosher salt
• 1/4 cup vinegar
• 1/2 cup pickling spices (remove cloves, use Spice Bouquet Pickling Spices if available)
• 6 -8 garlic cloves (skin removed and crushed)
• 2 teaspoons dill seeds
• 1/2 teaspoon chili pepper flakes

1. Cut away the brown area and leave a small hole in the tomatoes, which will allow the brine to penetrate into the tomatoes.
2. Place the tomatoes in a 3 1/2 quart glass jar.
3. Put all of the spices into a large bowl and add some water to the mix. Then pour this mixture into the jar and top off with water.
4. Place a small item (piece of plastic, wood, etc.) on top to keep the tomatoes down and under the water/brine.
5. Close jar and turn upside down to mix all the ingredients.
6. Open jar and place a piece of plastic wrap on the top. Use a rubber band to keep it in place. Using a kitchen knife, punch many holes in the plastic wrap in order to let some of the brine gases out.
7. Place in a cool location for 3-4 weeks. From time to time you can remove any scum on the top and add a little salted water to top off, and shake the mixture. Then place in the refrigerator.
8. The tomatoes are done when they change color from light green to a dull olive green.

green tomatoes, kosher salt, vinegar, pickling spices, garlic, dill seeds, chili pepper

Taken from www.food.com/recipe/sour-tomatoes-299280 (may not work)