Fire Balls

14 lbs small green cherry tomatoes
4 cloves garlic
4 stalks celery
4 hot red peppers
4 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar
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Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
Combine water, pickling salt and vinegar.
Boil.
Fill jars to 1/2 inch head space from top.
Process 10 minutes in boiling water bath.
Makes 4 quarts.