Categories: Condiments, Relishes, Pickles, Vegetables 
      Yield: 1 recipe 
  
      5 ea Green tomatoes, thin sliced 
      2 tb Salt 
      2 c  White vinegar 
      2 c  Sugar 
    1/2 ts Whole cloves 
    1/2 ts Ground cinnamon 
           Kernels from 3 ears corn 
           -- uncooked 
    1/2 ea Red bell pepper, diced small 
    1/2 ea Green bell pepper 
           -- diced small 
      1 ea 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.