Recipe: Piccalilli

Whenever you have a canning question, call your local county extension office to see if they can help you. The phone number is normally listed under government agencies. The services are free, unless you wish to purchase any publications. I am sorry you had to wait 30 years for this recipe ! If I had known earlier, I could have helped you.

PICCALILLI
YIELD: 9 half pints

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

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 (see sterilization), 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 this is not what you want, there is also chow chow, which is an older recipe, somewhat similar. Let me know if you need more help.