1 gal. green tomatoes (16 c. sliced)
1/4 c. salt
1/2 tbsp. powdered alum
3 c. vinegar (5% acidity)
1 c. water
4 c. sugar
1 tbsp. mixed spices
1/2 tsp. cinnamon
1 tbsp. celery seed
1/2 tsp. allspice
1 tbsp. mustard seed

Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain.

Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight.

On the third morning bring the pickles and solution to a boil. Pack the sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 8 pints.