Adapted from www.gardeninginthemitten.com
2 pounds green heirloom tomatoes
4 sprigs fresh dill
2-4 Cloves Garlic, whole
1 Tbsp whole black peppercorns
1 Tbsp or less (depending on your preference and choice of pickling spice) Crushed Red Pepper
1 Tbsp Pickling Spice
1 Cup White Vinegar
1 Cup Water
1 Tbsp Kosher Salt
Wash Tomatoes and cut into desired size segments.
1. Create brine by boiling Vinegar, Water, and Salt in a small sauce pot.
2. Pack jar starting with all spices, then Garlic, then tomatoes.
3. Once Brine has boiled, pour brine over tomatoes to fill jar, making sure to remove all air bubbles and spaces without brine using a chopstick or skewer. After making sure all tomatoes are covered, seal jar and let sit in refrigerator for a few days until properly pickled.