Rinse the tomatoes under cold water.
Slice the tomatoes into wedges. For each tomato, I cut about 8 wedges depending on how large the tomato is.
Set the sliced tomatoes aside.
Measure the brine ingredients into a large pot and bring to a boil, reduce the heat and simmer for 3 minutes. Keep the brine hot while packing the canning jars with the tomatoes and spices.
Remove one jar from the hot water at a time and place the pickling spices into the jar.
Pack the tomato wedges tightly into the jar.
Pour the hot brine over the tomatoes wedges and spices in the jar leaving a ¼ inch headspace.
Use a chop stick to remove the bubbles in the jar. Add more brine of needed.
Wipe the jar rim with a paper towel and place a flat lid on the jar. Screw a canning jar band onto the filled jar. Repeat filling all of the jars.
Allow the jars to cool to room temperature.
Place the cooled jars into the refrigerator.
Allow to pickle at a minimum of 24 hours before eating, best after 5 to 7 days.
Makes three 16 oz Pint Jars