Piccalilli

I've come across a number of recipes for piccalilli and I honestly didn't know what it was. After a bit of researching, it's pickled vegetables with spice and was considered part of the ploughman's lunch (a cold lunch of meat, chesses, and bread) and was used to flavor the meat. It was popular in the mid 1800's. There are many different versions of course because of varied taste preferences. Here are two different recipes for piccalilli.

2 pecks green tomatoes
2 quarts sliced onions
4 red peppers
1/2 box whole allspice
5 pounds sugar
3 cups salt
6 green peppers
2 Tbsp. powdered allspice
2 quarts vinegar

Grind and mix together tomatoes, onions, red and green peppers. Add salt, put in strainer and let drain overnight. Put spices in a cloth bag. Combine all ingredients in a pan with spice bag, and cook slowly for two hours. Seal in hot jars immediately.

Here's the second version:

4 cups celery
4 cups carrots
2 green peppers
2 pimientos
4 tart apples
2 cups sugar
2 cups vinegar
2 Tbsp. salt
2 Tbsp. celery seed

Clean and chop all vegetables, but not too fine. Peel apples and chop. Add remaining ingredients and cook gently until carrots and celery are almost tender. Pour into clean jars and seal while hot.