Piccalilli

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