Piccalilli - cooking recipe

Ingredients

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

Preparation

Combine all the vegetables and the salt; let stand overnight. In the morning, drain the vegetables, pressing out the juice.
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.
Discard the spice bag and seal the piccalilli in hot jars.
Makes 8 pints.