1 peck green tomatoes, chopped
1 head cabbage, chopped
8 lg. onions, chopped
3 red or green peppers, chopped
1 c. salt

Chop together tomatoes, cabbage, onions, and red or green pepper. Add salt and let the mixture stand overnight. In the morning, drain off the liquid.

Add: 1 lb. brown sugar 1/4 lb. mustard seed 2 tbsp. cinnamon 2 tbsp. black pepper 1/4 tsp. cayenne pepper 1 tbsp. whole cloves 1 tbsp. allspice 2 tbsp. ginger

Make a spice bag containing cloves, allspice, and ginger. Boil above mixture for 30 minutes, stirring frequently to prevent scorching. Then seal the piccalilli in jars.