Green tomatoes
Stalks of celery
Green peppers
Garlic
2 qt. water
1 qt. vinegar
1 c. salt
Dill to taste

Use small firm green tomatoes. Pack in sterilized jars. Add to each quart jar, a bud of garlic, 1 stalk of celery, 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with dill for 5 minutes. Pour hot brine over pickles in jars. Seal at once. Ready in 4-6 weeks.