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 Kerr 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 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.