Green tomatoes
Stalk celery
Sweet green peppers
Garlic
2 quarts water
1 quart vinegar
1 cup 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 15 minutes. These will be ready
for use in 4-6 weeks. This amount of liquid fills 6 quarts.