Picallili

I have several different recipes. I will need to check to be sure the processing method is food safe, so please wait before you can any so I can give you the right advice.
Here is the first recipe. I don't see garlic, though, in them.
1 peck green tomatoes, ground
1 large head cabbage, ground
1 cup salt
2 quarts water
2T. ground white mustard seed
2 T. ginger
1 T. cloves
8 large onions ground
several large cucumbers, cut fine
3 quarts vinegar
2 cups sugar
2 T. pepper
2 T. cinnamon
1 T. allspice
1/2 tsp. cayenne pepper
Combine tomatoes, onion, cabbage, cucumbers, and salt together. Let stand overnight. In the morning, drain and add 1 quart vinegar and 2 quarts water. Boil 20 minutes. Drain. Add 2 quarts vinegar, sugar, mustard seed, pepper, ginger, cinnamon, cloves, allspice, and cayenned pepper. Boil 15 minutes. Seal at once.
Use 5% acidity vinegar, canning and pickling salt, and I don't know how big a peck is. Can you call a farmers market or something? I may have it written down, will check. As I said, let me check on the correct processing time. If this is not what you want, I have a couple more recipes, but they say chow chow, not picallili. This is from a lady who may be deceased now, out of an old church cookbook. Hope this helps. Oh, here you go, a peck is 8 quarts.Will look for a reply from you.