Categories: Vegetables 
      Yield: 1 servings 
  
      1 ea See Recipe                      
  
  Select small, firm green tomatoes or cherry tomatoes.  Pack the tomatoes 
  into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 
  stalk celery, several strips of green pepper and a large spray of dill. 
  Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling 
  salt and boil for 5 minutes.  Pour the hot brine over the vegetables in 
  the jar and seal.  The pickles will be ready to us in about 4 weeks.  Hot 
  red pepper, celery seed and mustard see may be added to the vinegar 
  mixture.