We grow a modest amount of tomatoes here at home, they're so much better than what you can buy in the store. But they certainly don't last that long. When the frost came recently, I decided rather than let the green tomatoes still on the vine go to waste outside, I'd try to pickle them. I remember my mother telling me that my grandmother used to make them. I found an old recipe online (1904) and decided to make that.
The first thing I had to do was translate what a “peck” was and Google was nice enough to tell me it is a little over 9 quarts. I only had 1 quart so the math was easy from there out.
The result were still firm with just enough bite and terrifically spiced. I'd maybe cut back on the salt I used (the recipe didn't specify how much) but other than that they were great.