5 lb. green tomatoes, cut into wedges or slices
6 tbsp. slaked lime (calcium hydroxide)
5 qt. water
6 c. sugar
3 3/4 c. white vinegar
3/4 tsp. salt
2 (2 inch) cinnamon sticks
6 whole cloves
1/2 tsp. celery seeds

Dissolve lime in water. Using an enamel pan or crock, soak tomatoes in lime solution 6 hours or overnight. Drain. Rinse in several changes of cold water. Drain.

Combine sugar, vinegar and salt. Tie the cinnamon sticks, cloves and celery seeds in a cheesecloth bag. Add to syrup. Bring to a boil and simmer for 5 minutes. Add the well-drained tomatoes. Boil, uncovered, about 20 minutes or until the tomatoes are clear and the syrup is thick.

Pack into sterilized jars. Pour in the hot syrup and seal. Chill before serving. (Slaked lime is available at the drugstore.) You may add 2 to 3 whole cloves to the ready pickles.