Aunt May's Pickled Green Tomatoes

Directions

1. * Green tomatoes should be fresh picked and sliced.
2. Arrange the tomatoes in layers in a large bowl or possibly 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 min.
3. Drain, rinse, and drain again. In an enamel or possibly 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 till sugar is dissolved and boil rapidly for 3 min.
4. 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 till the tomatoes are transparent. Pack the tomatoes into warm jars. Boil the syrup till it becomes quite thick or possibly spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal.
5. Makes 8 Qts.