Ingredients:
1/2 peck of green tomatoes
2 heads of cabbage
9 large onions
12 cucumbers
6 green peppers
1/4 lb mustard seed
1 gallon pickling vinegar

Preparation:

1. Take one-half peck of green tomatoes, two heads of cabbage, nine large onions, about a dozen good-sized cucumbers, half a dozen green peppers and one quarter of a pound of mustard seed. Chop all quite fine.
2. Make a strong brine of salt water, and boil your chopped piccalilli in it for about five minutes. Remove from the fire and press out every drop of the brine; then mix in the mustard seed, and put all in a large stone crock.
3. Boil a gallon of pickling vinegar and pour over hot. It is fit to use as soon as cold, and will keep a year.

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