Ingredients:
4 quarts peeled, cored and chopped green tomatoes 1 large head of cabbage, chopped 1 cup chopped red peppers 1 cup chopped green peppers 1 cup chopped green onions 1/2 cup pickling salt 1-1/2 cups packed brown sugar 2 tablespoons mustard seed 1 tablespoon celery seed 4-1/2 cups apple cider vinegar

Instructions:
Looking for a way to make piccalilli? Here are 2 recipes Put the vegetables, including the tomatoes through the chopped green onions, into a glass, crockery or stainless steel container. Stir the pickling salt into the vegetables to get it well distributed. Set aside and let stand 4 hours. This will produce a lot of liquid that you will need to dispose of. After you pour off the liquid, put the vegetables into a colander and press the additional liquid out of them. Mix together the brown sugar, spices and vinegar and simmer for 15 minutes. Add the pressed vegetables to the vinegar mix and bring to a boil. Put the boiled piccalilli into hot jars, leave some expansion space and put on the jar lid. Process in a boiling water bath.