Prepare a water bath canner, pint jars, and two-piece lids. Keep jars hot until ready to fill.

Wash the green tomatoes under cold running water and drain. Core larger tomatoes and cut into halves or quarters. Leave cherry-sized tomatoes whole, but prick each one several times with a fork or skewer.

In a large nonreactive pot, combine the pickling salt, vinegar, and water. Bring to a boil over medium-high heat, stirring to dissolve the salt. Reduce the heat and simmer for 5 minutes. Keep the brine hot.

Pack the raw green tomatoes into hot pint jars, leaving ½ inch headspace. To each jar, add 1 clove garlic, 1 dill head (or 1 tablespoon dill seed), and 1 bay leaf. If using, add ⅛ teaspoon calcium chloride to each pint.

Ladle the hot brine over the tomatoes in each jar, maintaining ½ inch headspace. Remove air bubbles by running a bubble remover or clean utensil around the inside of each jar, then adjust brine as needed.

Wipe jar rims with a clean, damp cloth. Center lids on jars and screw on bands until fingertip-tight.

Place the jars on the rack in the water bath canner, ensuring they’re covered by at least 1 to 2 inches of water. Bring to a full rolling boil, then process pint jars for 15 minutes, adjusting for altitude (see notes).

When the time is up, turn off the heat and remove the canner lid. Let jars rest in the hot water for 5 minutes, then carefully transfer them to a towel-lined counter to cool for 12 to 24 hours.

Check seals. Refrigerate any unsealed jars and use promptly. Label and store sealed jars in a cool, dark place. For best flavor, allow pickles to cure for at least 2 weeks before opening.