Pickled green tomatoes are so easy to make with firm green cherry tomatoes, fresh dill, garlic cloves, and spices that are then pickled in this easy brine. No canning experience needed!
Add garlic, pickling spice, red pepper flakes, fresh dill, and jalapeño slices to each jar. Poke or lightly slice each green tomato, then tightly pack the prepared tomatoes into the jars.
Bring the pickling brine to a boil on the stove. Using a funnel, carefully pour the hot brine into each packed jar, leaving about ¼-inch headspace at the top.
Use a wooden chopstick or plastic canning tool to release trapped air bubbles. Add additional brine as needed, then wipe each jar rim clean, add the flat lid, and screw on the ring.
Place the hot jars on a towel and allow them to cool completely to room temperature before refrigerating. For the best pickled flavor, refrigerate for seven days before enjoying the green tomatoes.