Instructions: * You will need 1 gallon sliced tomatoes for this recipe; about 7 pounds of green tomatoes are sufficient.

1. Wash, remove stem ends and slice enough tomatoes to yield 1 gallon.

2. Place half the sliced tomatoes in a large bowl, sprinkle with 1/2 cup coarse salt, add remaining tomatoes and sprinkle with remaining 1/2 cup salt. Cover and set aside overnight.

3. Drain tomatoes very thoroughly; discard liquid. Heat 4 cups vinegar and 2 cups sugar to boiling in a heavy saucepan or kettle. Stir until sugar is dissolved.

4. Make a spicebag by cutting a double thickness of cheesecloth into a 10-inch square. Place the cloves, mace, and cinnamon, which has been broken into smaller pieces, onto the cheesecloth. Tie the corners to secure spices from becoming loose.

5. Add spice bag to hot vinegar mixture; add drained tomatoes and simmer for 10 minutes.

6. Immediately pack into drained, sterilized jars; seal tightly.

Yield: About 4 pints pickles.

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