3 days ago I harvested the last of the tomatoes, with over 4 quarts of green ones. A few ripened, or at least started to, but I also pickled some chunks of onion with them - a favorite thing of mine in escabeche, too. I cut up 2 medium onions into pieces, so there was a half of an onion per jar, plus 2 small cloves of garlic lightly smashed, 2 full sized green Thai dragons (those things are still producing!), 1½ tb each of yellow mustard seed and Indian coriander seed, and 1 tb each cumin seeds and black peppercorns, plus a half tsp of calcium chloride "crisp". I tried to distribute the larger tomatoes (cut into halves or quarters) evenly, along with the smaller ones, and weighed the onions, then spread those evenly between the jars, before pouring in the brine (4 c each water and white vinegar, with 4 tb plus 2 tsp each sugar and pickling salt), then working the bubbles out, topping , cleaning the jar rim, and putting the sterilized top on. This was boiled 15 minutes, and now will rest a week, before sampling.

UD - almost forgot those 2 bay leaves, I added to each jar with the spices. I remembered them when I saw the tray of them on the back porch, where I got them.
And here is the last of the green tomatoes, a heaping 4 qt bowl. Most of these will become pickles. 10-29 by pepperhead212, on Flickr

4 quarts of pickled green tomatoes, last tomatoes from the vines of the '24 season. 11-1 by pepperhead212, on Flickr