1 gallon green tomatoes (16 c. sliced)
1/4 c. canning 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. Drain. Pour over tomatoes 2 quarts boiling water with 1/2 teaspoon alum. Let stand 20 minutes. Drain. Cover with cold water and drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag). Bring to boil. Pour over tomatoes and let stand overnight. Third morning bring pickles to boil with solution. Pack in sterilized jars and seal at once.