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A type of relish made with green tomatoes, onions, bell peppers, sugar and spices.

Recipe By: USDA Agriculture Information Bulletin
  • PrepN/A |
  • TotalN/A |
  • ServesYield 9 half-pints


    • 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


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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