Piccalilli - cooking recipe

Ingredients

8 quarts green tomatoes
12 sweet red peppers
12 green peppers
1 quart small onion
3 quarts cider vinegar
7 cups granulated sugar
1/2 cup salt
1 cup mustard seeds
3 tablespoons celery seeds
1 tablespoon ground cinnamon
1 tablespoon ground allspice

Preparation

Wash tomatoes; cut out stem ends and quarter lengthwise.
Wash and seed peppers; quarter.
Peel and quarter onions.
Process vegetables in a food processor until they are chopped small.
Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
Strain vegetables again, discarding liquid and return to saucepan.
Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
Pour into clean, hot, sterilized preserve jars.
Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).