Pack small green cherry tomatoes in pint jar. Add 1 yellow chili pepper and 1 clove garlic. Bring to boil and pour over tightly packed tomatoes:

1 1/2 c. vinegar
1 c. water
1 tsp. celery seed
1 tsp. dill seed
3 tbsp. salt

Heat lids and seal. Let stand 2 to 3 weeks before eating.