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Pickled Tomatoes

4 quarts tomatoes 8 blades mace 1 teaspoon whole cloves 1 teaspoon allspice 2 small red peppers sliced Cider vinegar Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths full; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time.