Instructions: Combine first 4 ingredients in kettle. Tie allspice and cloves in cheesecloth bag; add. Bring to boil. Add tomatoes, onions. Boil, uncovered, 5 min., or until just tender, lifting slices from bottom to surface with fork during cooking. Drain; reserve liquid; remove bag; pack pickles into clean, hot preserve, jars. Reheat liquid to boiling. Pour at once on pickles; adjust covers as jar manufacturer directs. Process as . . . below.

Makes 6 pints.

Set jars on wire rack in a covered, deep kettle, with boiling water to cover tops of jars. Process (boil) 30 min., counting time from moment active boiling resumes. Remove; adjust seal at once as manufacturer directs.

Nitas

Note: I would increase the sugar content and use "pickling spices"

(mixture) for this recipe (not using the 6 Tbsp. Mustard Seed & the 2 teaspoons whole allspice). I think these pickles should be sweet and NOT too mustardy. Also, I would be sure there is cinnamon in with the pickling spices. I have had good success by putting pickling spices in an old fashioned metal screw top tea holder (The kind for making a pot of tea). I would also use pickling salt for clearer pickles, if available. Nita Holleman

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