Prize winning piccalilli

4 servings

Ingredients

Quantity Ingredient
12 mediums To 16 green tomatoes
3 mediums Sweet red peppers
3 mediums Green peppers
2 larges To 3 onions
2 pounds Cabbage
⅓ cup Salt
3½ cup Vinegar
1½ cup Brown sugar
2 tablespoons Whole mixed pickling spice
2 eaches Sticks cinnamon
1 tablespoon Whole cloves
4 eaches Whole allspice
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg

Directions

The sweet and sour taste of this relish makes it a favorite for hot dogs or company roasts. the recipe makes four 1 pint jars. You will use the basic equipment along with a food grinder or food processor, a large mixing bowl, a cheesecloth lined colander or sieve, and a cheesecloth spice bag.

1. Stem tomatoes; stem and seed peppers. Peel and cut onions into quarters. Cut cabbage into chunks.

2. Put all vegetables through coarse blade of food grinder or chop coarsely.

3. In large mixing bowl, combine vegetables and salt. Set bowl aside and let stand several hours or overnight.

4. Line a large sieve or colander with cheesecloth and pour in the vegetables. Drain well, then lift edges of the cheesecloth and squeeze to press out the liquid.

5. Organize ingredients, equipment, and work space.

6. Combine vinegar and sugar in large preserving kettle.

7. Tie whole spices in a cheesecloth bag and add to the kettle. Stir in ground spices. Heat to boiling.

8. Add drained vegetables and heat to boiling. Reduce heat and simmer about 30 minutes, or until vegetables begin to get juicy.

9. Remove the spice bag.

10. Ladle into hot jars to within ¼ inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles.

Add additional relish, if necessary, to within ¼ inch of tops.

11. Wipe tops and threads of jars with a damp clean cloth.

12. Put on lids and screw bands as manufacturer directs.

13. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-10-95

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