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Dill Green Tomato Pickles
 
 
Wash small green tomatoes and put in clean quart jars. To each quart add:

1 garlic clove
1 stalk celery 
1 sweet pepper (cut in fourths)

Make brine by boiling together 2 quarts water, 1 quart vinegar, 1 cup salt, and dill to taste. Boil together for 5 minutes.

Pour hot brine over tomatoes and seal jars at once. Pickles are ready to eat in 4 to 6 weeks.
 

 
 
 

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