Wash celery stalks, cut into pieces 5 cm (2 inches) long.
Wash green pepper, seed, cut each into 8 strips.
Wash jars.
In each half-litre (pint jar) put the following seasonings: 2 to 3 pieces of celery, a few green pepper pieces, 1 tablespoon salt, ⅛th teaspoon Pickle Crisp® (optional), 1 clove of garlic and 1 head of dill (or 1 teaspoon dill seed). Double all those seasonings if using litre (US quart) jars.
Pack in tomatoes, leaving 2 cm (½ inch) headspace.
Put vinegar and water into a large pot, and bring it to a boil.
Fill jars with the hot vinegar mixture, leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace.
If you are short of pickling liquid, just quickly zap some more in microwave in the same ratio as above: two-thirds water to one-third vinegar.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude (see table below.)
Let stand 4 to 6 weeks before opening and sampling.