Piccalilli no. 2

1 servings

Ingredients

QuantityIngredient
4ouncesFrench green beans, pieces
8ouncesSmall pickling onions,peeled
½cupPickling salt
8ouncesCauliflower flowerets
1eachPiece cucumber, diced (8 oz)
1teaspoonTurmeric
1tablespoonDry mustard
cupSugar
4teaspoonsCornstarch
½teaspoonGround ginger
cupDistilled malt vinegar

Directions

INGREDIENTS

DIRECTIONS

Layer all vegetables in a colander with salt. Let stand overnight.

Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.

Prepared lids as manufacturer directs. Rinse vegetables well under cold running water and drain thoroughly. Mix turmeric, mustard, ginger and sugar with 1-½ cups vinegar and blend well. Pour mixture into a saucepan and add vegetables. Simmer gently 9-10 minutes or until vegetables are crisp-tender. Blend cornstarch to a smooth paste with remaining vinegar. Add to vegetable mixture and mix well. Bring to a boil and cook 3 minutes, stirring carefully to prevent damaging vegetables. Ladle hot relish into 1 hot jar at a time, leaving ¼" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.

Process 10 minutes in a boiling-water bath. Makes about 3 pints.

NOTE: Garnish with cucumber slices, if desired, and serve with cold pies, salads and sandwiches.

Submitted By EARL SHELSBY On 01-17-95