Name: Piccalilli
Yield: about 6 pints
Cuisine: American
Ingredients: 4 quart green tomatoes, finely chopped or ground; 1 quart bell peppers (red, green, yellow, and orange), finely chopped or ground; 1 quart onions, finely chopped or ground; ½ cup pickling salt; 1½ tbsp mustard seed; 1 tsp ground cinnamon; 8 cup brown sugar; 8 cup apple cider vinegar; ¼ cup whole cloves; 2 tbsp whole allspice; 1 bottle cinnamon sticks

Method

Finely chop or grind the tomatoes, peppers, and onions. Mix thoroughly with the salt and let stand overnight.
8 hr
Drain the vegetable mixture.
Combine the drained vegetables with the mustard seed, cinnamon, brown sugar, vinegar, and the spice bag. Boil for 30 minutes.
30 min
Pack into jars.
Process the jars 10 minutes (safe through 6,000 ft — see the altitude note below).
10 min

From the family

Processing time varies with altitude (pints): 10 minutes up to 6,000 ft; process 15 minutes above that.
Smaller batch (handwritten on the card): 4 cups tomatoes, 1 cup bell pepper, 1 cup onions, 1/8 cup salt, 1 1/8 tablespoons mustard seed, 2 cups brown sugar, 2 cups vinegar. This handwritten version is a smaller (roughly quarter) batch — the printed amounts in the ingredient list are the full recipe.
The handwritten smaller batch doesn't note the cinnamon or the spice bag (cloves, allspice, cinnamon sticks); scale those to taste if making the small batch.