Pack 3 1/2 lbs of cherry tomatoes into hot quart jars.
In each quart jar add a garlic clove, a celery stalk,a hot red pepper, and a sprig of dill.
In a saucepan combine water, pickling salt, & vinegar. Bring to a boil.
Fill jars to 1/2 inch from the top with hot liquid. Seal jars.
Process in a hot water bath for 10 minutes.
Store for a month or longer before eating. Enjoy!
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