Piccalilli
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Yield: Makes 4 pints.
This is an old family recipe from my Grandmother. Piccalilli is a mixed vegetable relish from the Pennsylvania Dutch.Ingredients:
1 quart chopped cabbage (1 small head)3 cups chopped cauliflower (1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (2 medium)
2 cups chopped sweet green peppers (4 small)
1 cup chopped sweet red peppers (2 small)
3 tablespoons salt
1-1/2 cups sugar
2 teaspoon celery seed
2 teaspoon dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon. ginger
2-1/2 cups vinegar
Instructions:
Combine chopped vegetables. Sprinkle with salt. Let stand 4-6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling water bath.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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