INGREDIENTS
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2 pounds green tomatoes (about 4 or 5), thinly sliced
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1 jalapeño chile, stems removed, cut in half lengthwise
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1 teaspoon cumin seeds
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1 teaspoon peppercorns
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1 teaspoon celery seed
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1 teaspoon dill seed
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2 cloves garlic, minced
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1 cup white vinegar
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1 tablespoons sea salt