Soak in fresh water 4 hours, changing water every 2 hours.

Combine cloves, allspice, cinnamon stick, and pickling spice and tie up loosely in a cheesecloth bag. Put vinegar, salt, sugar, celery seed and spice bag in a large heavy-bottomed pot. Bring to a boil and cook, stirring often, until sugar is dissolved. Reduce heat and simmer about 30 minutes, covered. Add tomatoes to pot and bring to a boil. Cook 15 minutes. Put into sterile glass jars and seal.

*Use hydrated, slaked builder's or household lime, AKA calcium hydroxide. Lime furnishes a source of calcium ions, which combine chemically with the pectin in the tomatoes to form calcium pectate, which produces a crisping of the pickle.