Dilled Green Tomatoes

72 firm green tomatoes, washed (2- to 2-112
1 )
3 1/2 c distilled white vinegar
3 1/2 c water
1/4 c pickling salt
1 green bell pepper large washed, seeded, cut in
12 (1 12-inch) strips
1 red bell pepper large washed, seeded, cut in
12 (1/2-inch) strips
3 celery, cut in 6 (4-inch)

6 ea garlic
3/4 c dill seed

Thoroughly wash and scald 6(1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Core tomatoes; set aside. In a medium-size saucepan, combine vinegar, water and salt; bring to a boil. Pack about 10 to 12 tomatoes into each hot jar, leaving 1/2-inch headspace. Arrange 2strips each of green and red bell peppers, 1 piece of celery and 1 clove of garlic in each jar so they are visible.
Add 2 tablespoons of dill seeds to each jar. Pour boiling liquid over tomatoes, leaving ll2Anch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 15 minutes in a boiling water bath. Tomatoes are ready to eat in 4 to 6 weeks. Makes 6 (1-pint) jars.

New Mexico State Fair