Pickled Green Tomatoes Recipe, from Todd Porter & Diane Cu of White On Rice Couple. You can read their whole post HERE. 

Ingredients:

•  about 1 pound small, green tomatoes (washed, stems removed)
• 2 quarts water
• 1 cup white vinegar
• 1/2 cup canning & pickling salt (can use sea salt or kosher salt, just make sure it fully dissolves)
• 2 teaspoons celery salt
• 2 cloves minced garlic
• chili flakes (optional for a little heat!)
• glass containers for pickling

Directions:

1. In a large enough saucepan, add water, vinegar, sea salt bring to a strong simmer, stirring until the salt has dissolved. 
2. Sterilize your glass containers by submerging them in a pot of boiling water.
3. Place tomatoes in glass containers and add hot brine until the tomatoes are completely covered.
4. Allow the brine in jars to cool, then cover and put in fridge. You’ll want to wait a few days for the flavor to develop before eating.
5. The tomatoes can keep in the fridge for a few months, as long as no mold, scum, spoiling occurs.