Green tomatoes
Stalk celery
Sweet pepper
Garlic
2 qts. water
1 qt. vinegar
1 c. salt
Dill to taste

Use firm, small green tomatoes, pack into sterilized Kerr jars, add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper, cut into fourths. Make a brine of the water. Vinegar and salt and boil with the dill for 5 minutes. Pour the hot brine over the pickles in the jars and seal at once. These will be ready for use in 4 to 6 weeks.