1 pound green tomatoes, stemmed and cut into wedges
1/2 cup white vinegar
1/2 cup water
1 1/2 teaspoons pickling salt
2 teaspoons dill seed
4 garlic cloves
1/2 teaspoon peppercorn
2 bay leaves

Combine vinegar, water and salt and bring to a boil.

Place the following into the bottom of each hot, ready-for-canning jar:
-1 teaspoon dill seed
-2 garlic cloves
-1/4 teaspoon peppercorn
-1 bay leaf