Mix tomatoes and onions with the salt and sprinkle a little salt over the cucumbers. Let stand 24 hours, pour off brine, then soak 12 hours in cold water. Tie spices in a bag and place into a kettle with the vinegar and sugar, heat to the boiling point, add the pickles and let simmer slowly for 1 hour. Fill into cans and keep in a cool place.
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