Piccalilli


4 qt. chopped, peeled,
cored green tomatoes (about 32 med.)
2 qt. chopped cabbage (1 large head)
2 C. chopped sweet green peppers (4 small)
1C. chopped onion (1 med.)
1/2 C. salt
1 1/2 C. brown sugar
2 Tbs. mustard seed
1 tsp. celery seed
1 Tbs. horseradish
4 1/2 C. Vinegar

Sprinkle salt over vegetables and
mix thoroughly; let stand 3-4 hrs.
Drain; rinse and drain thoroughly.
Combine sugar, spices, horseradish and
vinegar; simmer 15min.
Add vegetables and bring to a boil.
Pack hot relish into hot jars,
leaving ¼" headspace.
Adjust two-piece caps.
Process 10 minutes in a boiling water bath.
Yield: about 7 pints.