Green Tomato Relish

Weigh 7 pounds pickles and put them in salt water that will float an egg.

Let them stand 3 days, then 4th day change to clear water for 3 days, changing the water daily.

Cut pickles in chunks, put them in weak vinegar.

Add a teaspoon of alum to every quart of water to cover them, and let them stand a day.

Make a syrup out of 3 parts water and 3 parts vinegar, 1 tablespoon each cinnamon, cloves and allspice, 1 teaspoon celery seed and 1 tablespoon mustard seed.

Put all spices in a thin cloth and boil it in your syrup for a while.

Then fill your cans and pour the syrup over them and seal cans.