Pickled Stuffed Tomatoes

Serves 6. Remove a slice at the stem end of tomato. With a melon baller remove seeds and ribs, leaving outer wall intact. Sprinkle inside of each tomato with 1 tsp salt. Place tomatoes upright in a glass or plastic container with enough room to hold the tomatoes in one layer with the top slices next to them. Cover with cold water and soak 24 hours. The next day take the tomatoes out and drain upside down. While they are draining, shred cabbage into a large glass or crockery bowl. Toss the cabbage with rest of the salt, and set aside for 30 minutes until it gives off moisture. Cover the cabbage with cold water, swish to remove salt and drain it in a colander. Rinse and dry the bowl. Squeeze handfuls of the cabbage to remove as much liquid as you can and place the cabbage back in the bowl. Toss cabbage with mustard, cloves and allspice and pack gently into the tomatoes. Replace the tops and tie in place with kitchen twine. Scald the tomato container and place tomatoes in it upright. Cover tomatoes with the vinegar, add peppers and garlic, and place a scalded plate over the tomatoes. Weight the plate so that the plate is under the vinegar level but does not crush the tomatoes. Cover the container with plastic wrap. Let the tomatoes sit in a cool place for 1 week.