I used a simplification of this recipe from Andrea Meyers. She includes a disclaimer that says that, because the recipe doesn’t call for processing, she can’t guarantee nothing bad will happen. So far, she’s done it a billion times, and lived to post the recipe. That’s good enough for me.
Pickled Green Tomatoes
For 4-5 pounds green tomatoes, cut in wedges:
2 quarts white vinegar
3 quarts water
3/4 cup pickling salt
Put the brine ingredients in a pot and bring to a big, rolling boil. While it’s coming to a boil, sterilize (I wash in soapy water and then submerge in boiling water) enough quart jars, lids, and rings to hold the tomatoes. That’s 5 or 6, probably.
In each sterilized jar, put:
2 cloves garlic, sliced
large pinch pickling spice
1/2 t. whole mustard seed
Enough green tomatoes to come to about 1/2 inch from the rim
Pour boiling brine into each jar, leaving 1/4-1/2 inch headspace. Seal. Leat the jars cool, and listen for the pops. If any jars don’t pop, keep them in the refrigerator.