Yield: 8 servings

Measure Ingredient
1 quart Green Tomatoes, Chopped
2 eaches Med. Red Peppers *
2 eaches Med. Green Peppers *
2 eaches Lge. Onions,Peeled & Chopped
1 each Small Head Cabbage ** OR
2 cups Cucumber, Chopped
½ cup Salt
3 cups Cider Vinegar
2 cups Brown Sugar
1 each 3-inch Stick Cinnamon
1 teaspoon Whole Cloves
1 teaspoon Whole allspice
1 teaspoon Mustard Seeds

* Peppers should be seeded and chopped. ** Cabbage should be shredded. ~------------------------------------------------------ ~----------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

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