Piccalilli – Vegetables

1 qt Green Tomatoes, Chopped

2 ea Med. Red Peppers *

2 ea Med. Green Peppers *

2 ea Lge. Onions,Peeled & Chopped

1 ea Small Head Cabbage ** OR

2 c Cucumber, Chopped

1/2 c Salt

3 c Cider Vinegar

2 c Brown Sugar

1 ea 3-inch Stick Cinnamon

1 t Whole Cloves

1 t Whole allspice

1 t Mustard Seeds

* Peppers should be seeded and chopped. ** Cabbage should be shredded. ~————————————————————————- Combine all the vegetables and the slat and 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 seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~—- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.