Not sure how it would work for green tomatoes but a nice brine for fresk picked veg - especially beans, carrots, cauliflower. I've
also done turnip, kohlrabi, okra. Bring all the ingredients to a boil. Individually crisp cook the veg in this brine, cool veg and brine, recombine when cool and chill
1 1/2 cup vinegar - your choice [ I used an unflavored rice vinegar for a recent batch]
1 1/4 cup water[ might use more if more acidic vinegar ]
2-3 T sugar
1 bay leaf [used my fresh bay this year]
fresh thyme sprigs
dried chili pepper or flakes [used a fresh red jalapeno from the garden ]
1/2-3/4 tsp coriander seeds
2 whole cloves
1-2 cloves garlic
This is very forgiving - and adaptable. As above a very traditional pickle flavor. A pinch of saffron, or curry powder
will take it away from the "blue ribbon at the country fair" taste.