Pickalilli

Here is a great recipe my mother taught me for what to do with green tomatoes after harvest time. I especially love piccalilli on hot dogs and scrambled eggs.

Ingredients:

• 6 quarts (36-40 medium sized) chopped green tomatoes (a few red tomatoes are fine)
• ¼ cup of salt
• 1 ½ quarts chopped onion
• 3 cups chopped green peppers
• 1 ½ cups chopped red sweet peppers
• 1 ½ white sugar
• 1 ½ brown sugar
• 1 ½ quarts of white rice vinegar
• 2 tablespoons whole mixed pickle spices

Method:

1. Mix tomatoes and salt thoroughly, let the mixture stand over night.
2. In the morning wash and drain the tomatoes.
3. Ensure that you get all of the salt off.
   
4. Combine the tomatoes with the chopped onions, green and red peppers, sugars, and vinegar.
   
5. Put the pickle spices in a thin white cheese cloth and tie the cheese cloth tightly. Add the pickle spice bag to the vegetable mix.
   
6. Bring the entire mixture to a boil; then reduce heat and continue to boil gently for about 1 ½ hours.
   
7. Continue to stir the mixture to reduce sticking.
8. After 1 ½ hours remove the spice bag from the mixture.
9. Pour the relish into hot sterilized pint jars and top and seal. There is no need to pressure seal.

Makes approximately 6 pints.