What to do with green (unripe) apples?

Does anyone have suggestions on what to do with unripe apples? I have a ton on my tree, which I am in the process of thinning. I have no idea what the apple variety is. I know I can compost them, but it would be nice to be able to make some food from them. I don't have any pigs or goats that can eat them. Recipes would be appreciated!
Thanks in advance!
Lisa

“It is by going down into the abyss that we recover the treasures of life. Where you stumble, there lies your treasure.” - Joseph Campbell

They should cook similarly to crabapples. You could try using a crabapple jelly recipe. Trial a small amount to make sure there's enough pectin, and if it works and tastes ok cook some of the rest the same way.

Welcome to permies Lisa
How unripe are we talking? Really green, like much less than full-sized, could be pretty unpalatable, but full-sized unripe, make good chutney and are ideal for jelly.
Is there much sweetness in the fruit yet? If biting into one makes you screw your face up in disgust, I wouldn't suggest using them. And I don't mean the "oh man, that's sour, give me some more" of crabapples, more the "my tummy hurts" end of the scale.
I haven't made apple cider vinegar from unripe apples, but maybe that would work. This vinegar thread might help.

if they are >too< young..the pigs will surely convert them to pork!

Thanks for your replies! I think I will try the crabapple jelly. I was hoping I could do vinegar, but they are very unripe and sour, and probably haven't developed enough sugar to complete the alcohol portion of the vinegar process. I will most likely end up composting a good bit of them as well. Wish I had those pigs now!

sugar isn't what turns apples into vinegar per se, it's the vinegar fly's that spread the bacteria the vinegar needs if you don't have mother of vinegar available. If you want to go crazy a cup to a gallon it's already overkill inoculant, the apple poly phenols content in the unripe apples that fall when the tree's self pruning are 10 times higher. That's what we get from vinegar, temperature has more to do with alcohol lockup because it's late in the apple season and the bacteria shut down. I'm with you sugar does make a difference but i tasted one of our apples that was 2 inches big and it taste the same just strong poly phenols that in crap apples = cramps. I tried to find some data on unripe apples and vinegar but it just turned up more study's on apple polyphenols but I would like to know if adding a margin of sugar helps guarantee the deal. But it's hard to guess with so many species with such different sugar contents at different growth phases. If your worried about fallen apples n somebody hatching in it before you get it, id make the vinegar for the animals.