Title: Sweet green tomato & corn piccalilli
 Categories: Condiments, Relishes, Pickles, Vegetables
      Yield: 1 Recipe
 
      5 ea Green tomatoes, thin sliced
      2 tb Salt
      2 c  White vinegar
      2 c  Sugar
    1/2 ts Whole cloves
    1/2 ts Ground cinnamon
           Kernels from 3 ears corn
           -- uncooked
    1/2 ea Red bell pepper, diced small
    1/2 ea Green bell pepper
           -- diced small
      1 ea Red onion, diced small
 
  Rub tomato slices with salt and allow to stand overnight, covered and
  refrigerated.  In the morning, squeeze the tomato slices between
  layers of cheesecloth to remove excess moisture.  Set aside. In a
  large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring
  to a boil. Remove from the heat. Add reserved tomatoes; stir well.
  Add the remaining ingredients and mix thoroughly. This piccalilli
  will keep, covered and refrigerated, several weeks.