Instructions: Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside.

In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well. Add the remaining ingredients and mix thoroughly.

This piccalilli will keep, covered and refrigerated, several weeks.

Yield: 6 to 8 cups, depending on the size of the tomatoes.

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