Updated Thursday, April 21st, 2005
Yield: 8 + pints
This recipe for piccalilli relish -- a relish made from chopped, pickled vegetables, is as tasty on burgers as it is on baked beans.
Slice all vegetables into 1/4-inch thin slices and place in cheesecloth.
Alternate tomatoes, onions and peppers, sprinkle salt between each layer and let stand overnight.
NOTE: do not let vegetables come in contact with juice, you must support it and let juices drain from vegetables.
The next day place all vegetables into a large pot with enough apple cider vinegar to cover and place the 1/2 cup of spices tied in cheesecloth into the pot.
Cook slowly for 2 hours or until onions are tender.
Seal in clean jars using the hotpack method.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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