 |
|
Piccalilli
Recipe from
USDA Agriculture Information Bulletin
Yield: 9
half-pints
I N G R E D I E N T S
6 cup chopped green tomatoes
1 1/2 cup chopped sweet red peppers
1 1/2 cup chopped green peppers
2 1/4 cup chopped onions
7 1/2 cup chopped cabbage
1/2 cup canning or pickling salt
3 tablespoons whole mixed pickling spice
4 1/2 cups vinegar (5 percent acidity)
3 cups brown sugar
I
N S T R U C T I O N S
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.
Fill hot sterile jars (for more information see “Jars and Lids”) with
hot mixture, leaving 1/2-inch headspace. Adjust lids and process (see
times below)
Recommended process time for Piccalilli in a boiling-water canner:
Style of Pack: Hot.
Jar Size: Half-pints or Pints.
Process Time at Altitudes :
0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min
|
|
|
Piccalilli
Distinguished as a 'sour pickle relish' usually made with
sour pickles and other vegetables such as cabbage, onions, green peppers, green tomatoes,
celery, sugar, seasonings and vinegar. This was obviously a recipe for using and
preserving garden vegetables.
Watermelon Rind
Learn More
Read about the history and types
of Relish, includes recipes. Relish
Relish Recipes
Chow Chow - The
writer suggests serving with a bowl of pintos, a cake of corn bread and some
sweet onion.
Picalilli - Combines sweet red peppers, green
peppers, onions, cabbage, brown sugar and vinegar.
Mango Chutney - A spicy relish made with
mango, apples, brown sugar, garlic, pepper, ginger, cloves, allspice,
raisins and carrots.
|
