Peel your tomatoes.
Let stand overnight in salt and water.
In a large pot, bring vinegar, sugar and pickling spice to a boil.
Add tomatoes; reduce heat; simmer until a fork will slip into the tomatoes easily.
Remove tomatoes with a slotted spoon and place in sterilized pint jars.
Boil down the syrup and pour over tomatoes.
Seal with hot paraffin.