Kosher Style Dill Green Tomato Pickles

Small green firm tomatoes
6 cloves garlic, peeled
6 stalks celery, cut in two inch lengths
6 green bell peppers, quartered
2 quarts water
1 quart distilled white vinegar
1 cup salt
Fresh dill to taste
Hot peppers to taste

Wash tomatoes and pack in sterilized jars. Add to each jar one clove of
garlic, one stalk of celery and one green pepper quarter. Make a brine of
the water, vinegar and salt. Boil with the dill for five minutes. Pour the
hot brine over the pickles in the jar. Seal. Process five minutes. These
will be ready for use in four to six weeks. (Makes six quarts)

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