Piccalilli

1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 large onions, chopped
1/4 cup salt
1 1/2 cup vinegar
2 cups packed brown sugar
1 teaspoon dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
jars, lids, and rings

1. Combine vegetables and salt. Let sit overnight.
2. Drain vegetables. Squeeze out all moisture
3 . Prepare the Jars by cleaning and covering with boiling water. Boil for 10 minutes, then keep hot until ready to fill.
4 . Combine vinegar, sugar, and spices in a saucepan. Add 1 1/2 cup water and boil for 5 minutes.
5 . Stir into vegetables in kettle. Bring to a boil.
6 . Put in sterile jars and seal while still hot. Hand tighten lid.
7 . Process in hot water bath for 10 minutes to complete seal.

Best Ever Chow Chow

8 quarts green tomatoes
Salt to taste
2 quarts sweet green and red peppers
2 quarts onions, chopped
2 large cabbages
1/4 cup white mustard seed
2 Tablespoons allspice
2 Tablespoons celery seed
2 Tablespoons ground cloves
1 small box dry mustard
1 pound brown sugar
3 to 4 cups sugar
1 jar pimentos, chopped
1 small hot pepper, chopped
1/2 gallon vinegar
jars, lids, and rings

1. Cut tomatoes in halves. Sprinkle with salt. Place salted tomatoes in layers; let stand overnight.
2. Drain well. Grind tomatoes, sweet peppers, onions and cabbages coarsely (can do in food processer). Place in large kettle with remaining ingredients. Bring to a boil and boil for 4 minutes.
4. Meanwhile prepare the Jars by cleaning and covering with boiling water. Bring to a boil, then keep hot until ready to fill.
5. Put in sterile jars and seal while still hot. Hand tighten lid.
6 . Process in hot water bath for 10 minutes to complete seal.