1 gal. (16 c.) green tomatoes, sliced
1/4 c. salt
1/2 tsp. powdered alum
3 c. vinegar
1 c. water
4 c. sugar
1 tsp. mixed spices
1 tsp. celery seed
1/2 tsp. cinnamon
1/2 tsp. all spice

Sprinkle sliced tomatoes with salt and let stand over night. Drain. Dissolve alum in 2 quarts boiling water and pour over tomatoes. Let stand for 20 minutes, drain and cover with cold water and drain. Combine vinegar, water, sugar and spices (in a bag) and bring to boil. Pour over tomatoes and let stand overnight.

Drain and bring the solution to a boil and pour back over the tomatoes. Let stand over night. On the third morning bring tomatoes and solution to a boil. Pack in sterilized jars and seal at once.