Green Tomato Dills (Beatrice Rule)

Green tomatoes

Celery

Clove of garlic

Head of dill

Sweet green peppers

Add above to each pint jar.  Cut and pack vegetables in any amount as desired.  Make brine of 2 quarts water, 1 quart vinegar, and 1 scant cup of salt.  Boil for 5 minutes and pour over pickles and seal at once.  Let stand 2-4 weeks before opening.