Piccalilli

• 3 pounds (about 9) ripe red tomatoes, peeled and cored
• 3 pounds green tomatoes, cored
• 2 medium-size green peppers, seeded
• 2 sweet red peppers, seeded
• 1 1/2 cups coarsely chopped celery
• 1 cup coarsely chopped onion
• 1/3 cup salt
• 1 quart cider vinegar
• 3 cups sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seeds
• 1 1/2 teaspoons whole cloves

1. Grind tomatoes, peppers, celery, and onion in a large glass mixing bowl, using coarse blade of a food grinder. Sprinkle with salt. Cover and let stand in a cool place overnight. Rinse several times in cold water; drain thoroughly.
2. Combine vegetable mixture and remaining ingredients in a stainless steel saucepan. Bring to a rolling boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.
3. Pack mixture into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath for 15 minutes. Serve with vegetables.

red tomatoes, green tomatoes, green peppers, sweet red peppers, celery, onion, salt, vinegar, sugar, ground cinnamon, mustard seeds, whole cloves

Taken from www.myrecipes.com/recipe/piccalilli (may not work)