I use the most green tomatoes that I can find and make pickled green tomatoes. The big ones I cut into quarters and
the smaller ones I leave whole. I don't process them. I put them into the jars with the spices and pour the hot liquid over them and refrigerate. They last forever if you don't eat them first. You need to have another refrigerator just for items
like this. We have one of those college dorm tiny fridges just for this purpose. I have used all kinds of tomatoes to pickle.