Piccalilli
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Green Tomatoes, Chopped |
| 2 | eaches | Med. Red Peppers * |
| 2 | eaches | Med. Green Peppers * |
| 2 | eaches | Lge. Onions,Peeled & Chopped |
| 1 | each | Small Head Cabbage ** OR |
| 2 | cups | Cucumber, Chopped |
| ½ | cup | Salt |
| 3 | cups | Cider Vinegar |
| 2 | cups | Brown Sugar |
| 1 | each | 3-inch Stick Cinnamon |
| 1 | teaspoon | Whole Cloves |
| 1 | teaspoon | Whole allspice |
| 1 | teaspoon | 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.