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

Use small, firm green tomatoes. Pack into clean jars. Add to each jar a bud of garlic, 1 stalk celery and 1 green pepper cut in 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 immediately. These will be ready for use in 4 to 6 weeks.