Pickled Green Tomatoes

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5 pounds (~2.5 K) green tomatoes, no red in the skin or meat (Romas or similar work well; also can use grape and cherry tomatoes whole as shown in photo above.)

2 quarts white distilled vinegar (5% acid)

3 quarts water

3/4 cup pickling salt

3-4 cloves garlic

1 teaspoon olive oil (optional, for flavor)

¼ teaspoon pickling spice

2-3 spicy peppers (anaheim, jalapeno, serrano, banana, Hungarian wax, or habanero), whole or sliced in half and seeded

1 tablespoon fresh dill or 1/4 teaspoon dry dill

¼ teaspoon powdered alum (optional, keeps the tomatoes crispy)

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