5 ea Green tomatoes, thin sliced

      2 tb Salt

      2 c  White vinegar

      2 c  Sugar

    1/2 ts Whole cloves

    1/2 ts Ground cinnamon

           Kernels from 3 ears corn
           -- uncooked
    1/2 ea Red bell pepper, diced small

    1/2 ea Green bell pepper

           -- diced small
      1 ea Red onion, diced small

  Rub tomato slices with salt and allow to stand overnight, covered and
  refrigerated.  In the morning, squeeze the tomato slices between
  layers of cheesecloth to remove excess moisture.  Set aside.
  In a large saucepan combine the vinegar, sugar, cloves and cinnamon.
  Bring to a boil.  Remove from the heat.  Add reserved tomatoes; stir
  well. Add the remaining ingredients and mix thoroughly.
  This piccalilli will keep, covered and refrigerated, several weeks.