I have another recipe for green tomatoes and I wait until just before the first frost to pick as the small tomatoes work better than larger ones. I don't know if this would be called pickles, relish or what. 1 gallon small green tomatoes, sliced 4 onions sliced XXXXXXXXXXXXXXXXXXXx Bring to a boil the following 2 t salt 2 t celery seeds 2 t mustard seeds 1 t crushed red pepper 4 cups vinegar 4 cups sugar I tried Splenda this past Fall and it worked fine. XXXXXXXXXXXXXXXXXXXXXXX Add tomatoes and onions to the hot vinegar/sugar mixture and bring back to a boil. Cool. That's it. From there you just put them in a container in the refrigerator. No canning. I put mine in a gallon ice cream bucket in the outside refrigerator and the ones I made last Fall are still good. In fact, I had some this past Thursday. Great on white beans cooked with country ham. Mary Louise Outgoing mail checked by Norton AntiVirus