Food safe Piccalilli

Piccalilli:
6 cups chopped green tomatoes
1 1/2 cups sweet red pepper, chopped
1 1/2 cups green pepper,chopped
2 1/4 cups chopped onions
7 1/2 cups chopped cabbage
1/2 cup pickling salt
3 Tbsp. mixed pickling spice
4 1/2 cups vinegar 5 % acidity
3 cups brown sugar
Makes 9 half pints
Wash, chop, and combine vegetables with 1/2 cup salt.
Cover with hot water, let stand 12 hours. Drain and press in a clean white cloth to remove liquid.
Tie spices loosley in a bag, addd to vingear and brown sugar, heat to a boil in sauce pan. Add vegetables and boil gently 30 minutes or until reduced by 1/2. Remove spice bag. Fill hot sterile jars,leave 1/2 inch headspace. Process in water bath canner for 5 minutes for half pints or pints.