As I was harvesting all our tiny green tomatoes I was pondering what else I could be doing with them besides allowing them to ripen in a cardboard box. My neighbor turned me onto the idea of pickling the green tomatoes. I looked on-line and found a few variations, but everybody pretty much uses garlic, water, salt, dill and a hot pepper. I added a little bit of whey after using those ingredients. This will ferment in a half gallon mason jar for a few days at room temperature and then go into the cheese fridge.