1 peck (12 1/2 lbs) green tomatoes
1 quart large gherkins or pickling cucumbers
4 large sweet onions
2 green peppers
1 small hot pepper (optional)
1/2 lb (1 cup) salt
2 quarts good quality (5%) cider vinegar
1/2 lb (1 cup) sugar
1/4 cup brown sugar (optional)
1 tablespoon peppercorns
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon whole cloves

Choose freshly picked, unbruised vegetables and freshly purchased spices.

Wash vegetables. Peel onions. Remove stem ends from tomatoes. Coarsely chop tomatoes, cucumbers, onions and cucumbers. Remove cores from peppers and discard seeds (hot pepper seeds may be retained if additional heat is desired).

In a large, crockery or stainless steel bowl, combine vegetables with salt, mixing well. Cover and set aside in a cool place for 12 hours.

The next day, drain well. Press and squeeze out all extra liquid.

In a large pot, heat vinegar, sugar and spices. Add the chopped vegetables and bring to a boil.

Note: The addition of the small amount of brown sugar adds extra flavor and sweetness but also darkens the final color of the piccalilli.

Ladle the mixture into sterilized jars leaving 1/4 inch headspace and seal.

Process in a boiling water bath for 10 minutes.

This recipe may be halved.

Submitted by: CM