Instructions: 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.

Helen Kirsch retires a recipe from fair competition after it has received a blue ribbon, but these attractive and unusual pickles will continue to brighten family meals. For crisp pickles, tomatoes must be green all the way through.

Helen Kirsch Albuquerque, New Mexico New Mexico State Fair

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