6 med. green tomatoes
6 med. onions
1/4 c. salt
2 c. sugar
6 sweet red peppers
1 sm. cabbage
2 c. vinegar
2 tbsp. mixed pickling spices

Remove seed from peppers. Using coarse knife in grinder, grind up tomatoes, peppers, cabbage and onions. Sprinkle the mixture with salt and let stand overnight, covered. Drain, cover with fresh water and drain again.

When thoroughly drained, put in a large kettle. Tie the mixed spices in a small cloth bag. Add the spice bag, the sugar and vinegar to the kettle. Bring this to a boil and simmer for 20 minutes, stirring often.

Remove the spice bag and ladle the hot piccalilli into hot jars. Wipe jar rims and adjust caps.

Process 1/2 pints in a boiling water for 10 minutes; pints 15 minutes.

Makes about 4 pints.