Sweet Green Tomato and Corn Piccalilli

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.