1 gallon green tomatoes
(16 cups sliced)
1/4 cup salt
1/2 tbsp. powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups 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 into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight. Process in boiling water
bath 10 minutes.
Yield: 8 pints.