Lg. crock or lg. glass size of crock
Green tomatoes
4 to 5 pieces of celery
Garlic cloves
Hot dried peppers
Coarse salt (about 1 c.)

Place 1 layer of green tomatoes tightly packed on the bottom of the crock. Lay the celery which has been cut into 2 to 3 inch pieces. Cut up several cloves of garlic and place on top. Start again by placing another layer of tomatoes, celery and garlic and continue doing this until the crock is full. Sprinkle the dried peppers liberally to taste.

Then take the coarse salt, mix it with a quart of water and pour it into the crock. Add enough water to cover tomatoes. Place a plate to cover and a heavy rock or object to hold tomatoes down. Cover with crock lid and leave in cool place for 2 weeks. After 2 weeks, do not handle tomatoes with hands as oils from your skin spoils the flavor of the tomatoes. Use a spoon or tongs.