Remove a thin slice from the blossom ends and the hard portion around the stems of one peck of tomatoes. Slice the tomatoes, sprinkle with one cup of salt and set aside over night. In the morning drain and boil fifteen minutes in two quarts of boiling water and one quart of vinegar; then drain again. Cook, together, ten minutes, one gallon of cider vinegar, four pounds of sugar (less sugar may be used, if desired), three red-pepper pods cut in strips, one tablespoonful white mustard seed, whole, and one cup of cinnamon bark, ginger root, mace, and whole cloves, mixed in such proportions as are desired. Add the tomato and simmer gently nearly one hour, stirring occasionally. Remove the spices, which, with the exception of the red pepper that is to be left in the pickle, have been tied in a muslin bag, and store in fruit jars. Let the syrup completely cover the slices of tomato.