The lady blanches and peels the tomatoes before pickling; they're intensely sour but great because the brine is good, so they're better suited to a mix with other veggies, like 1 tomato to a few other things. I'll have to ask her for the recipe to post when she comes back from Japan in a few days, but they're essentially fridge pickles and you can eat them after a few hours, and they reach maturity after a day or two. Vegetable to vegetable, the absorption of the brine can go from mellow to intense, but every time she makes pickles from this recipe, it never fails, and she just found it with an internet search on a Japanese recipe site. Pickling cucumber, carrots, celery (using a peeler to get rid of the ribs allows a lot more brine absorption and intense sour flavor), pearl onions and even regular white onion sections, cauliflower, broccoli, thick stems of cabbage, daikon, jalapeno and banana peppers, green pepper, paprika pepper, kohlrabi, turnip, the blanched/peeled cherry tomatoes (romas blanched, peeled, and quartered would work well here too) ... think in terms of Indian/Sri Lankan pickles or even Chinese/Korean/Japanese pickles and kimchi/tsukemono, there are tons of suitable pickling vegetables.
I've contemplated DIY, but there's a local guy (Rick) who just makes it to easy. Here's his latest offering: 
Who's got some suggestions for me, or should i stick with the $3 jar of what I like. Not Me
