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["Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4"" thick slices.", "Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.", "Add tomatoes, and soak for 24 hours, mixing a couple times.", "Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.", "In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.", "While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.", "Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.", "Remove from heat, and add sliced tomatoes.", "Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.", "In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.", "Remove and discard spice pouch.", "Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.", "Layer hot tomatoes in hot sterilized jars to about 1/2"" below the rim.", "Pour hot syrup over top, covering tomatoes by 1/4"" and leaving 1/4"" of head space.", "Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.", "Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.", "Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.", "Cool, making sure that lids have sealed.", "Jars that leak during processing or don't seal should be stored in the refrigerator and used within a couple of weeks.", "Store sealed jars at room temperature if desired.", "Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using."]
