Piccalilli Relish - cooking recipe

Ingredients

18 large green tomatoes
18 medium white onions
3 hot finger peppers
7 red sweet peppers
8 green peppers
1 1/2 c. noniodized salt
4 1/2 c. cider vinegar
5 c. sugar
1 1/2 tsp. dry mustard
1 1/2 tsp. allspice
1 1/2 tsp. black pepper

Preparation

Grind all vegetables and cover with salt.
Let stand overnight in refrigerator.
Next morning, rinse thoroughly and drain well three times using a fine mesh strainer.
In a large kettle, put the vinegar and sugar on to boil.
Add the spices and vegetables. Cook 15 minutes.
Put in pint jars which have been sterilized. Seal and store in dark place.
Makes 8 pints.