Picalilli

Found in an

1888

cook book

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.

1 peck Green Tomatoes, -{seeded

2 large heads Cabbage

3 large Green Peppers

1/2 c. Salt

some Cider Vinegar

1 Tbsp. Mustard

1 Tbsp. Allspice

1 Tbsp. ground Cloves

2 lb. Sugar

1/4 c. Horseradish

3 Onions, -{chopped

.

Chop and mix well,

the seeded Tomatoes, Cabbage, and Green Peppers;

add the Salt,

put in a colander to drain over night.

.

In the morning, cover it with good Cider Vinegar,

and let it boil until soft.

Then drain off that Vinegar and add

the Mustard, Allspice, ground Cloves,

Sugar, Horseradish, and chopped Onions.

Cover nicely with Cider Vinegar,

and let it boil a few minutes.

.

Put into a stone jar (crock) and lay on the top,

a thin white cloth.

Put an old plate on it to keep it under the Vinegar.

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