Piccalilli Recipe to Can

Piccalilli is an old fashion standby at many tables. We think the tradition should carry on. If you have never eaten or canned piccalilli try our easy piccalilli recipe. It will be on your list of "must can" every year from now on.

Piccalilli

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