Piccalilli Recipe 2 1/2 lbs. green tomatoes 6 c. cider vinegar 6 medium green peppers 6 medium red peppers 4 medium onions 3 1/2 c. sugar 1/4 c. mustard seed 1/4 c. salt 2 Tbs. celery seed 2 tsp. allspice 1 tsp. cinnamon Cut enough tomatoes into quarters to make 8 cups. (If tomatoes are large cut in eighths.) Put 1 cup vinegar and one-fourth of tomatoes into blender container; cover and blend-chop. Do not drain vinegar after chopping. Pour chopped tomatoes with vinegar into a very large kettle or Dutch oven. Repeat 3 more times until 4 cups vinegar have been used and all tomatoes have been chopped. Cut peppers into eighths; remove seeds and white membrane; peel onions; cut into sixths. Blend-chop peppers and onions with water; drain. Add tomatoes. Over high heat, heat vegetable mixture to boiling; reduce heat to medium and boil, uncovered, 30 minutes, stirring often. Drain vegetables and discard liquid. Meanwhile, prepare jars and caps for processing. Into drained vegetables, stir remaining 2 cups of vinegar and rest of ingredients. Over high heat, heat to boiling; reduce heat to medium and simmer 3 minutes. Ladle hot mixture into hot jars, leaving 1/2 inch head space; close jars as manufacturer directs. Process in boiling water 5 minutes. Cool. Makes about 6 pints.