Piccalilli 2 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 quart: Green Tomatoes, Chopped
3 cup: Cider Vinegar,
2 Med.: Red Peppers *,
2 cup: Brown Sugar,
2 Med.: Green Peppers *,
1: 3-inch Stick Cinnamon,
2 Lge.: Onions, Peeled & Chopped
1 tsp: Whole Cloves,
1 Small: Head Cabbage ** OR,
1 tsp: Whole allspice,
2 cup: Cucumber, Chopped
1 tsp: Mustard Seeds,
1/2 cup: Salt,
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 seal the picalilli in hot jars. Makes 8
Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds
may be substituted for the cinnamon. Submitted By ALAN BURGSTAHLER
On 01-18-95
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 seal the picalilli in hot jars. Makes 8
Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds
may be substituted for the cinnamon. Submitted By ALAN BURGSTAHLER
On 01-18-95
Source from luhu.jp