Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. Yield: 6 Pints
By Anna
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Salt slices green tomatoes and let stand overnight. Drain. Add rest of ingredients. Boil 15-20 minutes. Put in hot jars and seal.
Have lots of green tomatoes? Put all ingredients in a stainless steel pan, bring to a boil, boil for 1 minute. Can in hot cans according to proper canning procedures.
