Place 3 cloves of garlic, 2 teaspoons of pickling spice, ½ teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
Bring the pickling brine to a boil on the stove.
Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
Allow jars to cool to room temperature before refrigerating.
Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
3 pint jars of pickled tomatoes.
Quick or refrigerator pickles must be refrigerated and eaten within a couple of months.
Spicy pickles: Increase the amount of hot pepper slices or red pepper flakes if you like extra spicy pickles.
Poke each tomato once with a skewer or tooth pick or cut an X in the bottom of each tomato so they will absorb the flavors of the brine and spices.
How long to pickle?: Pickled tomatoes can be eaten after a couple of days but will developer a better flavor after one week.
Dill: Dried dill weed can be used instead of fresh dill. Use ¼ to ½ teaspoon dried dill per jar.
Pickling salt: Pickle salt is recommended when making pickles. The salt is made for pickling and will not cloud the pickle brine.