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Ingredients
- Green tomatoes
- Stalk celery
- Sweet green peppers
- Garlic
- 2 quarts. water
- 1 quart. vinegar
- 1 c. salt
- Dill
Directions
- Use small hard green tomatoes. Pack into sterilized jars. Add in to each qt jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 min. Pour the warm brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in boiling water bath 10 min. Don't over- process or possibly pickles won't be crisp. These will be ready to eat in 4-6 weeks. This amount of liquid fills 6 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3416g | |
| Calories 255 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113336mg | 4722% |
| Potassium 1318mg | 38% |
| Total Carbs 20.66g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 10.4g | 7% |
| Protein 2.44g | 4% |
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