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4 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!

    • joe singley November 6, 2015 at 1:25 pm #

      Yes you must drain the salt water off. you can rinse if you won’t to.

  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?

    • Andy Taylor February 23, 2015 at 9:09 pm #

      This is definitely supposed to be a sweet relish. I always use 2 and half cups sugar mix Brown and white to taste. I slice my veggies and layer them with salt overnight in the juices and then drain and rinse the next day. Cook until tender and then hot pack the relish into jars.

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