This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

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PICCALILLI

Green tomatoes, chopped, 4 cups
Green peppers, chopped, 2 medium
Sweet red peppers, chopped, 2 medium
Onions, chopped, 3 large
Cabbage, shredded, 3 cups
Salt, 1/2 cup
Vinegar, 3 cups
Brown sugar, firmly packed, 2 cups
Mixed pickle spices, 2 tablespoons

Combine vegetables; mix with salt. Let stand overnight. Drain and press in a clean, thin, white cloth. Combine vinegar, sugar and spices; heat to boiling point. Add vegetables and simmer about 30 minutes. Pack into clean, hot jars. Fill jars to top; seal. Makes about 4 pints.