24 sm. green tomatoes
1 pkg. garlic
6 stalks celery
Sweet green peppers
2 qt. water
1 qt. vinegar
1 c. salt
Dill

Pack tomatoes into sterilized jars; add 1 bud of garlic, 1 stalk celery and 1 green pepper, cut into fourths to each jar. Make brine of water, vinegar and salt. Boil with dill for 5 minutes. Pour hot brine over pickles in jar; seal at once. Keep for 4 to 6 weeks before using. Yield 6 quarts.