Dilled Green Tomatoes

Directions

Select small, firm green tomatoes or cherry tomatoes.

Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill.

Bring to a boil 2 quarts of water, 1 quart vinegar, and ½ cup pickling salt and boil for 5 minutes.

Pour the hot brine over the vegetables in the jar and seal.

The pickles will be ready to use in about 4 weeks.

Hot red pepper, celery seed and mustard see may be added to the vinegar mixture.