Categories: Canning, Condiments, Harned 1994, Pickles, Vegetables 
      Yield: 4 quarts 
  
     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.