I would make salsa. Give it your signature touch, and who knows if folks at the farmers market wouldn't eat it up. Trends begin in odd ways...

I'm not sure what kind of pickles you mean but green tomatoes can be used to make a delicious chutney - it's a sweet relish more than a pickled taste and the sultanas/raisins add a nice sweet edge. It's also something you can make and then give as presents. Here are links to two recipes that look good (it's ages since I made it and the recipe is long gone but these are very similar - the second link has a whole bunch of recipes for green tomatoes).

www.instructables.com/id/Gran...Chutney/

southernfood.about.com/od/pic...18j.htm

I dislike green tomatoes, so this is my solution. I might be too late to the conversation, but I bring my tomatoes in and ripen them. My neighbor pulls out the whole plant and hangs them by the roots in the garage. I don't have space for that so I pick them, put them in cardboard boxes and keep them in the garage. They should not be piled -- just one layer on the bottom of the box. This year I sorted them by how much ripening they needed -- the greenest ones in one box, pink in another, etc. You need to keep an eye on them and grab the ones that get ripe and the ones that decide to mold instead. The ones that ripened first made good eating, and yesterday I made sauce with the last of the ones I brought in (we had a freeze early in October).