Remove pickles from the jar and set them on paper towels to drain.
Add about 1/2 an inch of oil to a cast iron skillet and put it over medium to medium high heat.
You will need three small bowls. One with flour, one with milk, and one with a mixture of equal parts cornmeal and flour.
Once oil is hot, dry the tomatoes well on both sides then dip in flour, dip in milk, dip in flour/cornmeal mixture, then add to oil.
Fry on both sides until golden brown.
Remove to a paper towel to drain and cool.