Making Cowboy Pickled Tomatoes is a straightforward process, and following these steps closely will help ensure the best possible flavor and texture.

Step 1: Prep the Tomatoes

Wash the tomatoes thoroughly and pierce each one once or twice with a toothpick to help the brine penetrate.

Step 2: Divide Between Jars

Divide the tomatoes, sliced jalapeños, garlic, onion, and fresh dill evenly between two clean quart-sized mason jars.

Step 3: Build the Brine

In a saucepan, combine the white vinegar, water, kosher salt, sugar, ranch seasoning, peppercorns, mustard seeds, dill seeds, and crushed red pepper flakes.

Step 4: Bring to a Boil

Bring the mixture to a gentle boil, stirring until the salt and sugar have completely dissolved.

Step 5: Pour Over the Tomatoes

Carefully pour the hot brine over the tomatoes, leaving about 1/2 inch of headspace at the top of each jar.

Step 6: Cool

Allow the jars to cool to room temperature.

Step 7: Seal and Refrigerate

Seal the jars tightly and refrigerate for at least 48 hours before serving. For the boldest flavor, let them pickle for 5 to 7 days, giving the brine time to fully penetrate each tomato through the small punctures made earlier.