=Piccalilli, No. 3=
1 Peck of Green Tomatoes 4 Green Peppers Allspice, Cloves and Mustard Seed 1 Cupful of Salt 6 Onions Vinegar
Wipe clean, cut into small pieces, sprinkle over them a cupful of salt, and let stand over night. In the morning, drain off the liquor, add six onions, four green peppers, sliced thin, one ounce each, of whole allspice, cloves, and white mustard seed. Tie the spices in a muslin bag, cover with vinegar, and cook three or four hours slowly, until very tender, in an agate kettle. This is much nicer if sealed in glass jars.