This recipe will make 1 quart jar of tomatoes, but you can always (and should) make more!
1 cup distilled white vinegar
1 ¼ cup water
2 tablespoons kosher salt (If you use table salt you must to cut the quantity in half)
1 pound firm green tomatoes (about 5 plum tomatoes)
½ teaspoon red pepper flakes (optional)
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
½ tablespoon whole black peppercorns
About the tomatoes. They can be any kind, but they must be all green, no orange allowed, and they must be cut in half or quarters. I have done this with cherry tomatoes, but for some reason they are not as good as Romas or other pear shaped tomatoes. They must be close to full size meaning those little green pellets that have not begun to form seeds will not work.
Make sure you have a really clean bottle and lid. The lid must have a good rubber seal. The best thing to do is buy canning jars and lids, which are available in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath. Add the garlic, dill seeds, and peppercorns to the jar. Thoroughly wash the tomatoes and slice them in halves or quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about ½” – ¾” of space at the top. Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes to within ¼” of the top. Wipe the jar top, put the lid on and tighten. Age for at least 1 week in the refrigerator. Beware. The brine will taste very salty at first, but don’t panic. The juices from the tomatoes will dilute the concentration of salt in a week or two.