Piccalilly

I cleared the tomato plants out of the garden a couple of weeks ago and had a bumper crop of green tomatoes. So I made a double batch of piccalilly.  Fortunately for me, my lovely Alex & Molly gave me a grinder attachment for my Kitchen Aide last Christmas.  THANK YOU! Can you imagine grinding up 30 1bs of green tomatoes, 8 lbs of onions and a dozen peppers by hand?  Really the instructions for making a double batch of this should start out "first get out all the giant pots and pans you own".  That's why I've included a picture of the pans & that doesn't even show the smaller pans that I put in the dishwasher all ready.  But its worth it, this is a flavorful relish that isn't too sweet and is infinitely better than the commercially available "sweet pickle" relish.  This is my grandmother Irene Kluck's recipe and I can remember her giving us jars of it growing up.

Piccalilli

1 peck green tomatoes (8 qts, 15 lbs) ground
12 onions (4 cups) ground
6 green and red peppers, ground
1 cup salt
1 pint sugar
1 pint cider vinegar
1 teaspoon each allspice, cinnamon, cloves and pickle spices
tied into a bag
Grind all vegetables add salt, let stand 2 hours then drain in a cloth.
Tie all spices into a small bag. Put drained ground vegetables, sugar,
vinegar and bag of spices into large kettle. Add 2 tablespoons
salt and bring to a boil, simmer 30 minutes. Add more vinegar if
needed.  Process in boiling water bath 20 minutes.