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1 quart chopped green tomatoes
2 sweet green peppers, chopped
2 sweet red peppers, chopped
2 large, mild onions, chopped
1 small cabbage, chopped
1/2 cup salt
2 cups vinegar
2 1/4 cups firmly packed dark brown sugar
2 tablespoons mixed pickling spice or prepared mustard
Mix vegetables and salt, and let stand overnight. Drain and press
out liquid. Add vinegar and sugar to the vegetables.
Tie spice in a cheesecloth bag and add to mixture. Bring to a boil and simmer
until piccalilli is clear and slightly thickened.
Remove spice bag. Using a wide mouthed funnel, fill hot sterile jars with hot
mixture, leaving 1/2 inch headspace. Adjust lids and process.
Yield: Approximately 3 pints
Style of Pack: Hot
Jars: Pints or half-pints:
Process: Water bath
0-1,000 ft. - 5 min
1,001-6,000 ft. - 10 min
Above 6,000 ft. - 15 min