Fellow country folk will recognise the scene. Green Tomatoes brought in from the garden in the hope that they'll ripen on a windowsill, in the airing cupboard, or elsewhere.
Some will ripen, but most won't. In the past I've made chutney, that no-one ate. This year I've made short term pickles (they only keep for a month). Slices of Green Tomato in vinegar, water, sugar, salt, and black peppercorns. I have tasted them, and they're good.
I may hang some loaded tresses from a beam somewhere, and hope they ripen like that. We'll see.