Green tomatoes
Sweet green peppers
1 qt. vinegar
Dill
Stalk celery
2 qt. water
1 c. salt
Garlic

Use firm small green tomatoes. Pack in sterilized jars. Add to each quart jar a bulb of garlic, 1 stalk of celery, and 1 green pepper, cut in fourths. Make a brine of the water and vinegar; add salt. Boil with the dill for 5 minutes. Pour hot brine over the pickles to within 1/2 inc of top of jar. Put on cap tightly. Process in boiling water bath for 15 minutes. Makes 6 quarts.