Wash mint and pull off all the leaves,discarding stems.Soak mint leaves in a mixture of 3 cups vinegar to 3 quarts cold water for about 1 hour. Drain; pat leaves dry with paper towels and chop fine. Wash and chop fine the parsley, spinach and green pepper; chop the peeled garlic fine. Now cook the brown sugar and 2 1/2 cups vinegar together, in a large saucepan, to the boiling point. Stir in salt, all the chopped greens,and garlic. Cover and cook over very low heat 1 hour and 15 minutes, or until mixture reaches the consistancy of a light paste.

Tie the peppercorns in a little cheesecloth bag, and cook with the remaining 5 1/2 cups vinegar 5 minutes. Stir into chutney mixture; cover and continue cooking very slowly 45 minutes more. Stir occasionally. Remove peppercorns and ladle into 5 sterilized pint jars. Seal and let mellow 2 weeks.