Piccalilli 2

Yield: 8 servings

Measure Ingredient
1 quart Green Tomatoes, Chopped
2 Med. Red Peppers *
2 Med. Green Peppers *
2 Lge. Onions,Peeled & Chopped
1 Small Head Cabbage ** OR
2 cups Cucumber, Chopped
½ cup Salt
3 cups Cider Vinegar
2 cups Brown Sugar
1 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 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

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