In the autumn there are many questions. Since it is always a race between the last of the ripening tomatoes and the first severe frost, do I keep the heat on in the greenhouse to grow $20 a pound tomatoes or do I acknowledge the winter is indeed near. Should I pick them and make fried green tomatoes or process them to make an old favorite, green tomato relish also known as piccalilli. It goes well as a garnish on the side with meals. It is also excellent as a dressing for hamburgers - mix relish half-and-half with ketchup. It will remind you of a famous drive-in hamburger. This recipe yields about six pints.

• 3 red Bell peppers
• 3 green Bell peppers
• 10 small onions
• 1 3/4 cups sugar
• 1/4 cup mustard seed
• 1/2 teaspoon cinnamon

• 2 quarts green tomatoes
• 3 cups cider vinegar
• 1/8 cups table salt
• 1/3 tablespoon celery seed
• 1/2 teaspoon allspice

1. Wash, seed and quarter peppers. Wash and quarter tomatoes. Peel and quarter onions. Put all through grater or food processor - fine chop. Drain off excess liquid.
2. In a large kettle add vegetables and half of the vinegar. Boil for 1/2 hour, stirring often. Drain and discard liquid.
3. Add remaining vinegar, sugar and spices and simmer for 3 minutes.
4. Pour into hot sterilized pint jats, allowing 1/2 inch headroom and process in a boiling water bath for 5 minutes.
5. Be sure to follow prescribed canning procedures.