Yield: 8 servings
Measure | 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 |
* 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.