Piccalilli

Directions

1. 1
   Cut enough tomatoes in quarters to make 8 cups (if large cut into eighths).
2. 2
   Put 1 cup vinegar and 1/4 of tomatoes with blender, cover and blender chop (or put all vegetables through a grinder with medium fine blade, pour veggies into large kettle and add 4 cups vinegar).
3. 3
   Repeat with 1/4 of tomatoes and one cup vinegar if this method is used, until 4 cups vinegar has been used and all tomatoes chopped.
4. 4
   Cut peppers into eighths; remove membrane and seeds, peel onions and cut into sixths.
5. 5
   Blend chopped peppers and onions with water and drain.
6. 6
   Add to tomatoes.
7. 7
   Over high heat, heat veggie mixture to boiling, reduce heat to medium and boil, uncovered, 30 minutes, stirring often.
8. 8
   Drain veggies and discard liquid.
9. 9
   Into drained veggies stir in remaining 2 cups vinegar and the rest of the ingredients.
10. 10
    Heat on high to boiling, reduce to medium heat and simmer 3 minutes.
11. 11
    Makes 6 pints.