Piccalilli
Submitted by Sherry Reuter from Adams Electric Cooperative
Ingredients:
4 quarts cored & chopped green tomatoes (about 32 medium)
2 quarts chopped cabbage (1 large head)
2 cups green peppers (about 4 medium)
1 cup chopped onions
1/2 cup salt
2 tablespoons mustard seed
1 tablespoon celery seed
4 1/2 cups vinegar
Directions:
Sprinkle salt over vegetables and mix thoroughly; Press to remove liquid. Add spices to vinegar; simmer 15 minutes. Add vegetables and heat to boiling; Pack boiling hot into hot pint jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. yield about 7 pints.
