Wash about 3 1/2 pounds small firm green tomatoes with stems. Drain and pack into hot quart jars.

To each quart add: 1 branch celery 1 hot red pepper 1 head fresh dill or 1 tsp. dill weed 2 tbsp. dill seed

Combine: 1 qt. cider vinegar 1/2 c. granulated pickling salt

Bring to boiling. Fill hot jars to within 1/2 inch of top. Adjust lids. Process in boiling water bath for 5 minutes.