After the cross race last week I came home and picked the last green tomatoes from the garden to make pickles. I tend to eat my pickles so fast there is no need to do proper preservation pickling. I use a quick pickling method my mom use to for the last summer vegetables like the last bunch of green tomatoes, beans and okra. She used to say that it doesn't matter what spices you use, the key is in the brine: 3/4 cup good vinegar for every 1 quart boiled water, after that the flavoring is up to you. Next up, sauerkraut. My friend, Dudeman, is growing some cabbages for me as we speak. MMMMMM!