Piccalilli

• 1 qt. green tomatoes, chopped
• 2 medium red peppers, seeded and chopped
• 2 medium green peppers, seeded and chopped
• 2 large onions, peeled and chopped
• 1 small head cabbage, shredded or 2 c. cucumber, chopped
• 1/2 c. salt
• 3 c. cider vinegar
• 2 c. brown sugar
• 1 (3-inch) stick cinnamon
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 tsp. mustard seed

1. Combine all the vegetables and the salt; let stand overnight. In the morning, drain the vegetables, pressing out the juice.
2. Add the vinegar, sugar and the spices (tied in a bag); bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
3. Discard the spice bag and seal the piccalilli in hot jars.
4. Makes 8 pints.

green tomatoes, red peppers, green peppers, onions, head cabbage, salt, cider vinegar, brown sugar, cinnamon, whole cloves, whole allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=969357 (may not work)