I usually wait till fall to make this, I use the green tomatoes that do not have time to ripen before our first frost.

Piccalilli

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Yields: 4 pints

Ingredients:

4 quarts chopped cored green tomatoes (about 32 medium)

2 quarts chopped cabbage (about 1 large head)

2 cups chopped sweet green peppers (about 4 small)

1 cup chopped onion (about 1 medium)

1/2 cup salt

1 1/2 cups brown sugar

2 tablespoons mustared seed

1 tablespoon celery seed

1 tablespoon prepared horseradish

4 1/2 cups vinegar

Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.