A great way to use green tomatoes is pickles. As always, make sure to use sterile glasses, clean surfaces and tools. We used garlic, curry leaves, mustard seeds and chilis in the mix. Cut tomatoes and fill everything in a glass. Dissolve salt in water (5gr of salt per 100ml) and pour onto the tomatoes. Leave two centimeters to the rim. Close the glass and leave it out on the counter, release gases at least once a day (see video below).
After one week they are edible. As soon as fermentation doesn’t cause gases anymore, the glass can be transferred to a dry, cool place for storage.