Ingredients :
Garlic - 9 cloves
Pickling spice - 6 tsp.
Red pepper flakes - 1 1/2 tsp.
Dill - 12 sprigs
Jalapeño - 6 slices
Green cherry tomatoes - 3 quarts (firm)
Water - 2 cups (boiled and cooled or filtered)
White vinegar - 3 cups
Apple cider vinegar - 1 cup
Sugar - 4 tbsp.
Salt - 2 tbsp.
Method of preparing :
Sterilize 3 jars. Into each jar, place 3 garlic cloves, 2 tsp
pickling spice, 1/2 tsp red pepper flakes, 4 sprigs of dill, and 2
slices of jalapeno.
Poke each tomato on the bottom before putting it in a jar to prevent
it from exploding. Pack each jar with green tomatoes.
In a pot, combine the water, all vinegar, sugar, and salt and bring
to a boil.
Fill the jars with brine, leaving 1/2-inch headspace. Wipe the jar
rim and cover the jars with a lid and ring.
Set the jars on a clean towel and cool. Allow jars to cool at room
temperature before placing in the fridge.
Let the green tomatoes sit for 7 days for them to develop the best
flavor. Use the tomatoes up withing a couple of months.
Source: Flouronmyface.com