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2 Responses to Piccalilli Relish

  1. Diane Drobot September 8, 2010 at 12:55 pm #

    I am not a very experienced canner, although I’ve had very good luck this summer putting up all sorts of vegetables, pickles, jams and jellies, and was really looking forward to making this piccalilli. I followed your recipe religiously, but I believe that one very important step is missing. The vegetables should be rinsed and drained several times prior to cooking. My batch was extremely salty and had to be discarded. I fault myself for not reasoning this out on my own, but you should add this step back into your recipe. Unless, of course, you LOVE salt!

  2. teresa skinner-bowers October 1, 2010 at 10:58 pm #

    I agree, this is a very salty recipe. My few cookbooks have several versions, and only one says to rinse. They all seem to call for different amounts of sugar, one of them 3 to 2 vinegar to sugar, another 2 to 1. Is this supposed to be a sweet relish?

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