14 lb Small green cherry tomatoes

      4    Garlic cloves

      4    Celery stalks

      4    Hot red peppers

      4    Heads dill

      1 qt ;Water

    1/2 c  Pickling salt

      2 qt White vinegar

  Pack 3 1/2 lbs. cherry tomatoes in hot quart jars.  To each quart,
  add a garlic clove, a celery stalk, a hot red pepper, and a head of
  dill.
  Combine water, pickling salt and vinegar.  Boil.  Fill jars to 1/2"
  from top.  Process 10 minutes in boiling water bath.
  From Maggie Hennessey in _A Taste of West Virginia:  A Book of
  Favorite Recipes_.  Leawood, KS: Circulation Service, Inc., 1991.
  Pp. 10-11. Posted by Cathy Harned.