Recipe: Piccalilli

PICCALILLI

6 cups chopped green tomatoes
1 1/2 cups chopped sweet red peppers
1 1/2 cups chopped green peppers
2 1/4 cups chopped onions
7 1/2 cups chopped cabbage
1/2 cup canning or pickling salt
3 tbsp whole mixed pickling spice
4 1/2 cups vinegar (5%)
3 cups brown sugar

YIELD: 9 half pints

PROCEDURE: 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 , with hot mixture, leaving 1/2-inch
headspace. Adjust lids and process.

Recommended process time for PICCALILLI
in a boiling-water canner 5 minutes. If not sterilizing the jars in boiling water first, then process 10 minutes.