Piccalilli is a green tomato sweet relish. My dad's side of the family is from Texas, and you can't eat black-eyed peas and cornbread without a glop of piccalilli on top. It's also really good in tuna salad, or any other place you'd use pickle relish. A pint jar usually lasts me about a year (opened jars have enough sugar and vinegar to store well refrigerated), and my nearby siblings will beg a jar now and then, so this is something I'll make every 4-5 years.
Piccalilli (8-9 pints)
Grind (or chop in a food processor) 8 pounds green tomatoes (optional: and 1 small jar pimento peppers). Add 4 pounds brown sugar, then simmer 3 hours.
1 quart vinegar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon mace
Boil 15 minutes more, then pour into hot sterilized jars and seal. (That's all there is to Mom's recipe, but I put the hot jars into a boiling water bath for 10 minutes just to make sure they seal)