You can use the same approach for green tomatoes with some minor differences.
- No need to soak tomatoes in cold water, just wash them really good.
- For brine, use 2 tablespoons of kosher salt and 1/2 tablespoon of sugar per 1 quart of water. No need to use hot water for brine; room temperature or warm water would be fine. The amount of brine should be sufficient to completely cover the tomatoes.
- Keep the container at room temperature for 2-3 days, then put it in the fridge.
- You can play with spices you use to create different taste profiles. For example, if you like your tomatoes spicy, you can add a couple of chili peppers.