3 1/2 lbs. firm, sm. tomatoes, quartered

Pack tomatoes into hot quart jars. To each quart add: 1 branch celery 1/4 tsp. dry red pepper 1 head fresh dill or 2 tbsp. dillseed

BRINE:

2 qts. water
1 qt. cider vinegar
1/2 c. pickling salt or reg. salt, do not use iodized salt

Bring mixture to boiling. Fill jars to 1/2 inch from top. Adjust lids. Process in boiling water bath for 5 minutes. Makes about 4 quarts.