Piccalilli Relish

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Piccalilli Relish

The first time I tasted this was back in the mid 1940s.

My dear Grandmother made it. I've loved it ever since.

Here's her recipe:

 

1 quart chopped cabbage

1 quart chopped green tomatoes

2 chopped sweet red bell peppers

2 chopped sweet green bell peppers

2 large onions, chopped

1/4 cup salt

1-1/2 cups white or cider vinegar (5% acidity)

1-1/2 cups water

2 cups firmly packed brown sugar

1 tsp. dry mustard (Coleman's brand)

1 tsp. turmeric

1 tsp. celery seed

 

Chop the cabbage, tomatoes, red and green peppers and onions. Mix with the

salt and

let stand overnight. Next morning drain and press in cloth to remove all

liquid possible.

 

In a large canning kettle, boil vinegar, water, sugar and spices for 5

minutes. Add the

chopped vegetable mixture, bring to a boil and immediately ladle into

sterilized

Kerr canning jars and seal at once with new lids.

 

Enjoy!