Wash and cut 24 firm green tomatoes into 1/2 inch slices. Sprinkle with 2 TBSP of Kosher or canning salt. Allow to sit for 1 hour. Drain well (don’t rinse). Boil 3/4 cup of white sugar with 2 cups of vinegar and 2 cups of water till sugar is dissolved. Pack the tomato slices into clean hot jars and pour the hot liquid over them. If not enough liquid to cover add a TBSP of vinegar to each jar then fill with boiling water. Adjust jar lids and process pints and quarts in a boiling water bath for 20 minutes. It is best if you can use tomatoes that are very firm as they are easier to handle when frying. Also I like to use wide mouth pint jars because they are easier to pack in the slices neatly.