Aunt May's Pickled Green Tomatoes

Directions

1. 1

   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

2. 2

   Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers

3. 3

   Let stand overnight

4. 4

   The next day, drain, sprinkle with the alum, and pour the boiling water over them

5. 5

   Let stand for 20 minutes

6. 6

   Drain, rinse, and drain again

7. 7

   In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag

8. 8

   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