Marjean Ridley loved to cook and share with her friends. Her kids loved the dilly green beans as a snack. She and her friends loved to experiment with different ways to prepare food. Marjean and her sister, Sharon, were always trading recipes.

• 4 pounds small green tomatoes
• 1 cup chopped green Bell pepper
• 8 cups white vinegar
• 1/4 cup mustard seed
• 1 teaspoon ground tumeric

• 4 large onions, sliced; or pearl onions - 4 or 5 to each jar
• 1 or 2 garlic cloves for each pint of pickles
• 5 cups granulated sugar
• 1 tablespoon celery seed

1. Wash and inspect tomatoes. Pare any minor blemishes; discard any tomato with more than minor skin blemishes.
2. Slice tomatoes 1/4-inch thick if using large tomatoes, or wash and core small round tomatoes.
3. Place garlic and peppers equally into steriliezed pint jars (if using sliced tomatoes, combine with peppers before packing into jars); pack tomatoes.
4. Combine remaining ingredients in a sauce pan. Bring to a boil, stirring to dissolve sugar. Add to packed jars, leaving 1/2-inch head space. Release any trapped air bubbles.
5. Process in boiling water bath - time appropriate for your altitude -following approved procedures. Yield approximately 8 pints.