Piccalilli

[Guest guest]

Several weeks ago we were talking about this and chow-chow.

I got this recipe from a coworker today. Last week her Mom sent a jar

in for our company picnic and I topped my vegi burger with it. I wish

I knew how to can because this was scrumptious. Maybe one of you

can use the recipe.

Lily

 

 

Piccalilli

 

6 Cups chopped green tomatoes

1-1/2 cups chopped sweet red peppers

1-1/2 cups chopped green or yellow peppers

2-1/4 cups chopped white onions

7-1/2 cups finely chopped cabbage

1/2 cup canning or pickling salt

3 Tbsp whole mixed pickling spice

4-1/2 cups vinegar

3 cups brown sugar

 

Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot

water and let stand 12 hours. Drain and press in a clean white cloth to

remove all possible liquid.

 

Tie spices loosely in a spice bag and add to combined vinegar and brown

sugar and heat to a boil in a sauce pan. Add vegetables and boil gently

30 minutes or until the volume of the mixture is reduced by one-half.

Remove spice bag.

 

Using a wide mouthed funnel, fill hot sterile jars with hot mixture,

leaving 1/2 inch headspace. Adjust lids and process in a hot water bath

for 10 minutes (average).

 

Yield: 9 half-pints

 

 

 

 

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