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Recipes
Piccalilli
Piccalilli
Piccalilli
photo credit: Ev Thomas
A type of relish made with green tomatoes, onions, bell peppers, sugar and spices.
Recipe By:
USDA Agriculture Information Bulletin
Prep
N/A
|
Total
N/A
|
Serves
Yield 9 half-pints
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Canning and Preserving
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Ingredients
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
Instructions
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
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