Green tomatoes
Stalk celery
Sweet green peppers
Garlic
2 qts. water
1 qt. vinegar
1 c. salt
Dill

Use small firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Do not over- process or pickles will not be crisp. These will be ready to eat in 4-6 weeks. This amount of liquid fills 6 quarts.