Mom'S Piccalilli

• 1 peck green tomatoes (about 12 lb.)
• 4 c. chopped green peppers (2 lb.)
• 4 c. chopped sweet red peppers (2 lb.)
• 4 c. chopped onions
• 4 c. chopped celery (1 large bunch)
• 1 c. kosher or canning salt
• 7 c. granulated sugar
• 2 Tbsp. white mustard seed
• 2 Tbsp. celery seed
• 1 Tbsp. ground cinnamon
• 7 c. vinegar

1. Discard blossom end of tomatoes, but do not peel them.
2. Chop tomatoes.
3. (All vegetables may be put through food chopper or coarse blade of food processor.)
4. Combine chopped vegetables with salt and let stand overnight.
5. Drain thoroughly and then add the remaining ingredients.
6. Let simmer for 1 hour or until mixture thickens.
7. Pour into sterilized jars and seal at once.
8. Makes 6 1/2-quarts or 13 pints.

green tomatoes, green peppers, sweet red peppers, onions, celery, kosher, sugar, white mustard seed, celery, ground cinnamon, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846380 (may not work)