Thanks for the wonderful recipes. Already used my green tomatoes in green tomato mincemeat. And don't forget green tomato pie. One question, is it really necessary to put all of that salt in the pickled green tomatoes? My husband and I are both on a low-sodium diet.
Salt acts as the preservative - without it you may wind up poisoned instead of 'salted' - any pickled canning requires a lot of salt. You can rinse a lot of the salt off the canned stuff before you use it, but you need it to safely preserve what you are canning.