Instructions: Slice tomatoes and onions thin. Sprinkle with 1/4 cup salt and let stand 4 to 6 hours. Drain.

Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice, celery and mustard seed in a cheesecloth or spice bag. Add to vinegar with tomatoes and onions. Bring to boil, reduce heat and simmer 30 minutes, stirring as needed to prevent scorching. Tomatoes should be tender and transparent when properly cooked.

Remove spice bags. Fill jars and cover with vinegar solution. Leave 1/2-inch headspace. Adjust lids and process in boiling waterbath canner; 10 minutes for pints, 15 minutes for quarts.

This recipe yields about 9 pints.

Comments: P rocessing times are for altitudes of 1,000 feet or less. In higher altitudes, add 5 minutes at 1,001-3,000 feet; 10 minutes at 3,001-6,000 feet; or 15 minutes above 6,000 feet.

Yield: 9 pints

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