Piccalilli - cooking recipe

Ingredients

2 1/2 lb. green tomatoes
6 c. cider vinegar
6 medium green peppers
6 medium red peppers
4 medium onions
3 1/2 c. sugar
1/4 c. mustard seed
1/4 c. salt
2 Tbsp. celery seed
2 tsp. allspice
2 tsp. cinnamon

Preparation

Cut enough tomatoes in quarters to make 8 cups (if large cut into eighths).
Put 1 cup vinegar and 1/4 of tomatoes with blender, cover and blender chop (or put all vegetables through a grinder with medium fine blade, pour veggies into large kettle and add 4 cups vinegar).
Repeat with 1/4 of tomatoes and one cup vinegar if this method is used, until 4 cups vinegar has been used and all tomatoes chopped.
Cut peppers into eighths; remove membrane and seeds, peel onions and cut into sixths.
Blend chopped peppers and onions with water and drain.
Add to tomatoes.
Over high heat, heat veggie mixture to boiling, reduce heat to medium and boil, uncovered, 30 minutes, stirring often.
Drain veggies and discard liquid.
Into drained veggies stir in remaining 2 cups vinegar and the rest of the ingredients.
Heat on high to boiling, reduce to medium heat and simmer 3 minutes.
Makes 6 pints.