Wash and slice 7 pounds of green tomatoes.

Mix 2 cups lime with 2 gallons of water and soak tomatoes 24 hours. Wash lightly and mix 2 gallons of water with 4 ounces of alum. Soak 24 hours. Drain and soak 6 hours in plain water.

Mix 2 quarts vinegar and 5 pounds of sugar and soak pickles 3 hours.

Add pickling spices (I tie them in cheese cloth as you don’t want them loose in your pickles.)

Cook over medium heat for 1 hour. Put in jars and seal while hot.

Variation: This recipe works very well with cucumbers.