Piccalilli

6 cup chopped green tomatoes
1 1/2 cup chopped sweet red peppers
1 1/2 cup chopped green peppers
7 1/2 cup chopped cabbage
2 1/4 cup chopped onions
1/2 cup canning salt
4 1/2 cup vinegar
3 cup brown sugar, packed
3 Tbsp. whole mixed pickling spice

Combine vegetables. Mix with salt, let stand overnight. Drain and press in a
clean, thin, white cloth to remove all liquid possible. Combine vinegar and sugar.
Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture.
Bring to a boil. Add vegetables, return to a boil, and boil gently about 30
minutes, or until mixture is reduced one-half in volume. Remove spice bag.
Sterilize canning jars. Pack hot relish into hot pint jars. Fill jars to 1/2 inch
from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a
boiling water bath. 3 pint jars.


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