Piccalilli Relish (New England)

This piccalilli relish recipe made from chopped, pickled vegetables, is as tasty on burgers as it is on baked beans. Try it on a classic New England sandwiches, or on one of Maine's famous red snapper hot dogs.

24 green tomatoes
12 large sweet onions
12 large sweet peppers
1 heaping cup kosher salt
apple cider vinegar
2 tsp. mustard powder
½ cup pickling spices

Slice all vegetables into ¼" thin slices. Alternate tomatoes, onions, and peppers in cheesecloth, sprinkling salt between each layer.

Suspend over a bowl and let stand overnight. Do not let vegetables come in contact with the drained liquid. A banana holder can be helpful here, if you have one.

The next day, place all vegetables into a large pot with enough apple cider vinegar to cover.

Tie the pickling spices into cheesecloth and add it to the pot. Simmer for 2 hours, or until onions are tender. Seal in clean jars using the hot pack method.

Makes about 8 pints.