It's now been more than a week since Rob and I made tomolives, or pickled green tomatoes. 
They needed to brine for a solid week, which means we were first able to try them Saturday.
Turns out, they're great. Because we didn't cook the tomatoes themselves, they're still very crisp, and not too salty. I swear, I'd be doing something around the house this weekend, and turn around, and Rob would be munching on more tomolives.
We also, for the heck of it, tried pickling some mushrooms (we needed to use them up, and brine seemed like a perfect solution) and carrots. (Also, garlic, but we decided to let that pickle a bit longer before sampling it.)
The mushrooms and carrots were also excellent. The carrots were very crispy, and the mushrooms didn't get mushy as I feared. Rob had a few over a spinach salad last night and declared them delicious.
So, I can officially vouch for the recipe we used. If you want to use up some of your green tomatoes, I highly recommend tomolives. However, do yourself a favor and scrape off any lingering peppercorns or whole mustard or coriander. A mouthful of those things will not make your tongue happy.
Click here  to get to the recipe.