Slice your green tomatoes into uniform pieces and layer them in a bowl with salt. Cover and let them sit for 24 hours to draw out moisture.

After 24 hours, rinse the tomatoes thoroughly to remove excess salt, and drain well.

In another bowl, combine the vinegar and optional water or white wine. Add the drained tomatoes to this mixture and let them sit covered for an additional 24 hours.

Transfer the vinegar-soaked tomatoes into sterilized glass jars. Layer them with garlic and herbs, and pour olive oil over the top until the tomatoes are completely submerged.

Seal your jars tightly and store them in a cool, dark place for at least two weeks for the best flavor.