Piccalilli - cooking recipe

Ingredients

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
Brine
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar

Preparation

Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
Sprinkle them with the 1/4 cup salt.
Cover and let stand overnight.
Next day.
Cover with cold water and drain.
Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
Bring to the boiling point and cook slowly 15 minutes.
Pack in pint jars.
And process in boiling water bath to seal.