The following recipe comes from the book
Pickles & Relishes 150 Recipes Apple to Zucchini
by Andrea Chesman
There are actually 6 recipes in the book using green tomatos, but this is the
only one not requiring a boiling water bath canner.
Easy Green Tomato Dills
yield 1 quart
4 cups cherry green tomatos
1 clove garlic
1/2 tsp mixed pickling spices
1 fresh dill head
1 small piece red hot pepper (optional)
2 cups water
2 cups white vinegar
1 tablespoon pickling salt
Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar. Add
the garlic, pickling spices, dill and pepper.
In a medium-size saucepan, combine the water, vinegar and salt. Bring to a
boil and stir to dissolve the salt. Pour the hot brine over the tomatoes,
leaving 1/2 inch head space. Seal. Allow 6 weeks to cure before eating.
The book cites the source of this recipe as
Garden Way's Bulletin A-24, 52 Great Green Tomato Recipes
by Phyllis Hobson
The other green tomato recipes in the book come from the either the same
source or from
Garden Way's Red and Green Tomato Cookbook
by Janet Ballantyne
Whoever is interested in more recipes can try to find these publications.
Hope this is of some help.