Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.

4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
Enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tbsp. mustard seed
1/2 tbsp. cinnamon
1 tbsp. black pepper
1/8 tsp. red pepper
1/2 tbsp. allspice
1 tbsp. ginger

Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender (about 30 minutes). Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a boiling bath for 15 minutes.