Dilled Green Tomatoes

72 firm green tomatoes - washed (2 to 2 1/2 inch)
3 1/2 cups distilled white vinegar
3 1/2 cups water
1/4 cup 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 stalks celery - cut in 6 - 4 inch pieces
6 cloves garlic
3/4 cup dill seed

 
Thoroughly wash and scald 6 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 2 strips 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 1/2 inch 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

NOTE: For crisp pickles, tomatoes must be green all the way through.

Per Serving (excluding unknown items): 287 Calories; 12g Fat (27.6% calories from fat); 15g Protein; 54g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.