Sweet green tomato & corn piccalilli

Yield: 1 Recipe

Measure Ingredient
5 eaches Green tomatoes, thin sliced
2 tablespoons Salt
2 cups White vinegar
2 cups Sugar
½ teaspoon Whole cloves
½ teaspoon Ground cinnamon
Kernels from 3 ears corn uncooked
½ each Red bell pepper, diced small
½ each Green bell pepper diced small
1 each Red onion, diced small

Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside. In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well.

Add the remaining ingredients and mix thoroughly. This piccalilli will keep, covered and refrigerated, several weeks.

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