Categories: Relishes, Vegetables, Preserve 
      Yield: 8 servings 
  
      1 qt Green Tomatoes, Chopped             3 c  Cider Vinegar 
      2 ea Med. Red Peppers *                  2 c  Brown Sugar 
      2 ea Med. Green Peppers *                1 ea 3-inch Stick Cinnamon 
      2 ea Lge. Onions,Peeled & Chopped        1 ts Whole Cloves 
      1 ea Small Head Cabbage ** OR            1 ts Whole allspice 
      2 c  Cucumber, Chopped                   1 ts Mustard Seeds 
    1/2 c  Salt                            
  
  *    Peppers should be seeded and chopped. 
  **   Cabbage should be shredded. 
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  Combine all the vegetables and the slat and let stand overnight.  In the 
  morning, drain the vegetables pressing out the juice.  Add the vinegar, 
  sugar and the spices, tied in a bag; bring to a boil and simmer until the 
  vegetables are clear and the syrup is thickened.  Discard the spice bag 
  and seall the picalilli in hot jars. 
  Makes 8 Pints. 
  NOTE: 
  ~---- 
  One tablespoon each peppercorns and celery seeds may be substituted for 
  the cinnamon.