Wash green tomatoes. Discard the ones damaged in any ways or they'll ruin the whole jar of tomatoes.
Clean carrots and garlic. Cut carrots into rings (your choice of thickness).
Boil 1 gallon of water and add the salt.
Remove the hot water from the stove and leave it aside.
Place a layer of dill stems to the bottom of the jars.
Place the cauliflower (if you use any) with green tomatoes and sliced carrots.
Add garlic cloves, mustard seeds and peppercorns in between tomatoes.
Add bay leaf and the remaining dill.
Pour the hot water mixture over vegetables. Cover the jars with the lids.
Place the jars in a large pot and fill the pot with warm water up to the rim of the jars.
Bring to a rolling boil and leave to cool.
Store the jars with pickles in a dry, cool, dark place for about 2 months before serving.
Notes
Pickled green tomatoes are an ideal addition to stakes, pork dishes, sausages or scrambled eggs, polenta with cheese, potato stews with smoked sausage etc.