Cut up green tomatoes, put in a container that you can put a slightly smaller container in. Pour enough salt to float in the Dead Sea and mix. Put top dish on (that Tupperware meat marinater really works perfectly) and out something HEAVY on top--
Check often, the goal is to get the water out! You will have to dump water off or have a sea of seawater alk over! In 24 hours you squeeze them dry and now put them back in your "press" this time with red wine vinegar. In another 24 hours squeeze this dry too and then take your jars, line with a layer of tomatoes, chopped garlic pieces and oregano, and olive oil. Fill it with layers this way. Refrigerate at least 10 days. Great on sandwiches and pizza! (let some get room temp)
Gosh, never even heard of doing this with green tomatoes (or anything else, other than "Fried Green Tomatoes"). I liked "enough salt to float in the Dead Sea" :-)
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