Small, firm green tomatoes (enough to fill 6 jars)
6 lg. cloves garlic
6 ribs celery
2 qt. water
1 qt. white vinegar
1 c. Kosher salt
Fresh dill

Use the smallest green tomatoes for these pickles. Pack them into 6 sterilized quart jars. To each jar, add a peeled clove of garlic and a rib of celery cut to fit into the jar.

In small saucepan, combine water, vinegar, salt and dill to taste. (Use a small sprig per jar for a mild dill flavor.) Boil 5 minutes. Pour the boiling brine into the jars and seal immediately. The tomatoes will be ready to use in about 4 weeks.