Method. Cut green tomatoes into slices, sprinkle with salt, and let stand over night. For ten pounds of tomatoes have five pounds of sugar, the rinds of two lemons cut small, a tablespoon of whole cloves, and an ounce of stick cinnamon. In a pint of cider vinegar boil the sugar and lemon rinds until a thin sirup forms; add cinnamon and cloves, and in this cook as many tomatoes as the sirup will cover. When these are cooked add to the sirup more tomatoes, until the whole quantity is cooked. Put the tomatoes into a stone jar. Boil the sirup until it becomes rather thick, pour over the tomatoes in the jar, and let stand for two days. Then pour off the sirup and boil it down again until it is as thick as honey. Pour this over the tomatoes, cover them closely, and set away in a cold place.