Aunt Vinnie'S Piccalilli
|Chopped cabbage||1 Quart|
|Chopped green tomatoes||1 Quart (About 8 Medium)|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Dry mustard||1 Tablespoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Mustard seed||1 Tablespoon|
|Dried hot red pepper||1⁄4 Teaspoon|
Prepare the vegetables.
Chop finely or put through coarse blade of food chopper Put vegetables into large kettle; add vinegar, sugar, dry mustard, ginger, cinnamon, cloves, mace, and mustard seed, and red pepper (tied in cheesecloth).
Stir over medium heat until sugar is dissolved; increase heat and cook rapidly about 20 minutes, or until vegetables are tender.
Remove hot red pepper and immediately ladle into hot sterilized jars and seal