Piccalilli - cooking recipe

Ingredients

1 peck green tomatoes
8 medium sized green peppers
8 medium onions
1 medium head cabbage
1 c. salt
3 c. brown sugar
2 qt. vinegar
3 Tbsp. mixed spices
1 Tbsp. white mustard seed

Preparation

Chop the vegetables; mix well with the salt and let stand overnight.
Drain and press out as much liquid as possible.
Mix vinegar with sugar and add to the vegetables.
Put the spices in a bag and add.
Cook slowly for about 30 minutes until clear. Remove bag of spices.
Pack into hot sterilized jars and seal.