Categories: Preserves, Vegetables 
      Yield: 6 quarts 
  
     30 sm Tomatoes, green; whole, firm 
      8 c  Water 
      4 c  Vinegar, cider 
    3/4 c  Salt, pickling 
      6    Hot green pepper pods 
      6    Garlic cloves 
      6    Celery stalks; cut in half 
      6    Fresh dill heads; or 1-1/2 
           -teaspoons dillweed 
  
  Wash tomatoes, and set aside.  Combine water, vinegar, and salt in a 
  large saucepan.  Bring to a boil, and cook 5 minutes. 
  Put 1 pepper, 1 clove garlic, 2 pieces celery, and 1 head dill or 1/4 
  teaspoon dillweed into each of 6 hot, sterilized quart jars.  Pack 
  each jar tightly with tomatoes, leaving a 1" headspace. 
  Pour vinegar mixture into each jar, leaving 1/2" headspace.  Adjust 
  lids; process 15 minutes in a boiling-water bath.