Use equal amounts of green tomatoes, wash and quarter; green peppers, cut in 1" strips; small onions, outer skin removed. Use one to two red peppers (cut in strips, for color).

Place in quart jars:

2 stalks dill
1 tbsp. mixed pickling spice
Pinch of alum

Cut vegetables. Heat to boiling:

1 qt. water
1 pt. vinegar
2 tbsp. salt

Pour over pickles and seal. It takes 1 pint liquid for each quart of vegetables. Wait 2 weeks before using.