Boil:
- 1 1/2 C white vinegar
- 1 C water
- 1/2 C sugar
- 1 TBL mustard seed
- 6 peppercorns
- 1 bay leaf
- 1 tsp salt
- Quarter green tomatoes into clean canning jars
- Pour boiling hot brine over top leaving 1/2 inch headroom
- If poured into sterile jars, refrigerate up to 3 months
- With hot water bath, keeps for up to 18 months
