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Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
Pickles can be eaten as soon as the next day and will be good for about 3 weeks.