Piccallili
1 peck of green tomatoes
10 red peppers
10 green peppers
3 small cabbages
10 ripe tomatoes,
25 onions
2 cups of salt
2 lbs of sugar
1 lb white mustard seed
2 tablespoons each of allspice celery seed cloves whole peppers and mace
3 inches of cinnamon stick
Chop 1 peck of green tomatoes, 10 red and 10 green peppers, 3 small cabbages, 10 ripe tomatoes, 25 onions. Stir in 2 cups of salt,and let remain in crock 24 hours. Drain and add 2 1 lb white mustard seed, 2 tablespoons each of allspice, celery, seed cloves, whole peppers and mace, 3 inches of cinnamon stick. Tie the spices in muslin bag. Cover with cold vinegar, mix well and cook about 6 hours, or until vegetables are tender. Remove spice bag, bottle and seal while hot.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE