Layer tomatoes and onions in a crock with a pickling salt between the layers. Put a weighted plate on the top of vegetables and leave over night. Next day, drain vegetables and place in kettle. Tie spices in cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly until brown. Place in sterilized jars and seal.
Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in quart jars for 20-minutes. Makes 5 quarts.
Combine the first 4 ingredients in a kettle. Tie the Allspice and Clovesin a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions.