Ingredients

• Small firm green tomatoes
• Celery stalks
• 8 cups of water
• 4 cups of vinegar
• Dill to taste
• Clove of garlic
• Sweet green peppers, quartered
• 1 cup salt

Directions

1. For the dill-pickled green tomatoes, first ensure that your canning jars are sterilized, and then pack the small, firm green tomatoes into them.
2. Add 1 clove of garlic, 1 celery stalk, and 1 quartered sweet green pepper to each jar.
3. For the pickle brine; combine water, vinegar, salt, and dill and boil for 5 minutes.
4. Pour the brine over the tomatoes ensuring that they are fully submerged.
5. Seal the jars and allow them to come to room temperature before storing them in a cool, dark place.