This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
I received a request for a recipe using green tomatoes in the making of kosher dill pickles.
Gather half a gallon of medium-sized green tomatoes. Wash and pack them into sterilized quart jars.
Prepare a brine of two quarts water, one quart vinegar and one cup salt. Bring to a boil with a bunch of fresh dill and keep hot.
Pour the boiling hot brine over the packed jars of tomato, add a stalk of celery to each jar, a few slices of green sweet peppers if you like, and apply lids for a tight seal. Place the mixture in a hot water bath and process at a boil for 20 minutes. This recipe should fill six quart jars.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.