Green tomatoes are cleaned from the stems and washed well. Place in jars and put dill between them. Press down on the tomatoes with grids of small sticks.
In advance, prepare a marinade in the following ratio: 1.5 gal (6 l) vinegar, 8 1/3 cups (2 liters) of water, 3 1/5 cups (750 g) sugar, 2 cups (500 g) salt and spices, 10 grains from each. Leave it to cool.
Pour the marinade over the green tomatoes in the jars. Close and keep in a cold place.