1 gallon green tomatoes (16 c., sliced)
1/4 c. salt
1/2 tsp. powdered alum
3 c. vinegar
1 c. water
4 c. sugar

Tie these spices in a bag: 1/2 tsp. cinnamon 1 tsp. celery seed 1/2 tsp. allspice

1 tsp. mustard seed

Slice tomatoes; sprinkle with salt and stand overnight. Drain; pour 2 quarts of boiling water and alum over tomatoes. Set 20 minutes. Drain and cover with cold water. Drain. Combine vinegar, water, sugar, and spices in bag. Bring to boil. Pour over tomatoes and let stand overnight. Drain and bring solution to boil and pour over tomatoes. Stand overnight. Next day, bring pickles and solution to boil and can and seal.