Slice 7 pounds green tomatoes and cover with a solution made with 1 cup hydrated builders lime to each gallon of water. Let soak for 24 hours. Rinse well and cover with clear cold water and soak 3 more hours.
Drain and cover with a mixture of the vinegar, sugar, pickling salt, celery seed, whole cloves, mixed pickling spices.
Let soak in this mixture overnight.
Cook until the tomatoes lose their raw smell and pierce easily with a fork; about 35 minutes.
Pack in hot sterile jars, cover with vinegar solution, and seal.
