1/2 peck green tomatoes
1/2 c. salt
3 c. cider vinegar
1 c. water
2 c. white sugar
2 c. light brown sugar
1 box stick cinnamon
1/2 box whole cloves

Night before slice tomatoes add salt and cover with cold water. Leave overnight. In morning bring to boil, let cook on medium heat until not quite tender. Drain.

To make syrup: Combine remaining ingredients, bring to boil, lower heat and continue cooking for 1/2 hour. Add tomatoes to syrup and cook for 5 minutes. Remove tomatoes with slotted spoon and fill hot sterilized jars.

Add 1 cup each of brown and white sugar to liquid and boil until thickened. Pour over tomatoes and seal. These pickles can also be made in a crock.