Piccalilli Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Green Tomatoes, Chopped
2 each: Med. Red Peppers *,
2 each: Med. Green Peppers *,
2 each: Lge. Onions, Peeled & Chopped
1 each: Small Head Cabbage ** OR,
2 cup: Cucumber, Chopped
1/2 cup: Salt,
3 cup: Cider Vinegar,
2 cup: Brown Sugar,
1 each: 3-inch Stick Cinnamon,
1 tsp: Whole Cloves,
1 tsp: Whole allspice,
1 tsp: Mustard Seeds,
Directions:
* Peppers should be seeded and chopped. ** Cabbage should be
shredded. ~------------------------------------------------------
~----------------- Combine all the vegetables and the slat and let
stand overnight. In the morning, drain the vegetables pressing out
the juice. Add the vinegar, sugar and the spices, tied in a bag;
bring to a boil and simmer until the vegetables are clear and the
syrup is thickened. Discard the spice bag and seall the picalilli in
hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns
and celery seeds may be substituted for the cinnamon.
Source from luhu.jp
shredded. ~------------------------------------------------------
~----------------- Combine all the vegetables and the slat and let
stand overnight. In the morning, drain the vegetables pressing out
the juice. Add the vinegar, sugar and the spices, tied in a bag;
bring to a boil and simmer until the vegetables are clear and the
syrup is thickened. Discard the spice bag and seall the picalilli in
hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns
and celery seeds may be substituted for the cinnamon.
Source from luhu.jp