Piccalilli

• 1 qt. chopped cabbage
• 1 qt. chopped green tomatoes
• 2 sweet red peppers, chopped
• 2 sweet green peppers, chopped
• 2 large onions
• 1/4 c. salt
• 1 1/2 c. vinegar (5% acidity)
• 1 1/2 c. water
• 2 c. firmly packed brown sugar
• 1 tsp. dry mustard
• 1 tsp. turmeric
• 1 tsp. celery seed

1. Chop the cabbage, tomatoes, peppers and onions.
2. Mix with the salt and let stand overnight.
3. Next morning, drain and press to remove all liquid possible.
4. Boil vinegar, water, sugar and spices 5 minutes.
5. Add the chopped vegetable mixture.
6. Bring to a boil and pour into sterilized jars to within 1/2-inch of top.
7. Put on cap.
8. Screw band firmly tight.
9. Process in boiling water bath 5 minutes.
10. Yield:
11. 6 pints.

cabbage, green tomatoes, sweet red peppers, sweet green peppers, onions, salt, vinegar, water, brown sugar, dry mustard, turmeric, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282415 (may not work)