2 pounds green tomatoes
2 cups water
2 tablespoons coarse salt
2 tablespoons white vinegar
2 unpeeled garlic cloves, quartered
1/2 teaspoon pickling spice
1 bunch celery leaves
Wash green tomatoes of small, even size. Pack tightly in jar with wide neck.
Boil water with coarse salt and vinegar. Slowly pour boiling brine to cover
tomatoes in jar. Cool. Add cloves unpeeled garlic cut in quarts, pickling
spice, a few fresh celery leaves. Cover lightly and keep out on counter
3 days. When pickled, cover tomatoes with lid and refrigerate.