Title: Aunt may's pickled green tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 8 servings
 
     15 lb (2 gal) Green Tomatoes *
      1 c  Pickling Salt
    1/2 T  Powdered Alum
      2 qt Boiling Water
      2 c  Cider Vinegar
      5 c  Sugar
      2 ea Stick Cinnamon
      1 x  Handful Cloves
 
  *   Green tomatoes should be fresh picked and sliced.
  ~------------------------------------------------------
  ~----------------- Arrange the tomatoes in layers in a large bowl or
  pickle crock, sprinkling the salt between the layers. Let stand
  overnight. The next day, drain, sprinkle with the alum, and pour the
  boiling water over them. Let stand for 20 minutes.
   Drain, rinse, and drain again.  In an enamel or stainless stell
  preserving kettle combine cider vinegar, sugar and the spices, tied
  in a cheesecloth bag.  (The spice bag should be kept in the syrup
  right up to the very end.) Bring to a boil, stirring until sugar is
  dissolved and boil rapidly for 3 minutes.
   Pour the syrup over the tomatoes and let stand overnight. Next day,
  drain off syrup and bring to a boil. Pour over tomatoes and let stand
  again overnight.  On the fourth day, put syrup and tomatoes into the
  kettle, bring to a boil and simmer until the tomatoes are
  transparent. Pack the tomatoes into hot jars. Boil the syrup until it
  becomes quite thick or spins a long thread. Remove the spice bag and
  pour the syrup over the fruit, filling the jars and seal. Makes 8
  Quarts.