Serves:

Ingredients:

1 ea See Recipe

Method:

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 1/2 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 us in about 4 weeks.
Hot red pepper, celery seed and mustard see may be added to the vinegar mixture.