1 gallon green tomatoes
- (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon 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  powdered alum over the tomatoes 

Let stand 20 minutes. Drain and cover with cold water, then drain again. 

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 once more 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.