1-Gathering and Preparing Ingredients: First, start by dissolving 3 tablespoons of non-iodized salt in 1/2 gallon of water to create the brine. This sets the base for the pickling magic. In another bowl, mix the seeded and minced jalapeños with the peeled and pressed garlic to form the stuffing mixture.

2-Prepping the Tomatoes: Next, take each of the 3 lbs of medium green tomatoes and slice them about three-quarters of the way through, making sure the halves stay attached. This keeps them easy to stuff without falling apart. Stuff each tomato with roughly 1/2 teaspoon of the jalapeño and garlic mix, handling them gently to maintain their shape.

3-Assembling and Fermenting: Now, layer the stuffed tomatoes in a jar, adding the 6-8 dill flowers and stems from the 1/3 bunch of parsley for extra flavor. Position the tomatoes upright for even pickling. Pour the salted brine over everything, then cover the jar loosely with a lid.

4-Fermenting and Storing: Let the jar sit at room temperature for 2 days if your tomatoes are smaller, or 3 days for larger ones, allowing fermentation to work its charm. Once done, move it to the refrigerator for up to 2 weeks. Keep in mind, the brine might get a bit murky, which is normal, and the tomatoes will taste saltier as time goes on. They taste great chilled or at room temperature, and the whole process takes about 15 minutes of active prep plus the marinating time.