Piccalilli

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Piccalilli Ingredients

2 lb Green tomatoes	1/2 c Salt
1 sm Head of cabbage	3 c Cider vinegar
2 lg Onions	2 c Brown sugar (tightly packed)
2 lg Sweet red peppers	2 tb Mixed whole pickling spices
2 lg Sweet green peppers

Instructions for Piccalilli

Source: The Art Of Preserving Wash the tomatoes and cabbage. Peel the onions. Wash the peppers and remove seeds and membranes. Put all the veggies through a food chopper fitted with a medium blade, or chop them by hand. Put the chopped veggies in a large glass bowl and sprinkle with the salt. Let stand in a cool place overnight. Rinse the veggies under cold running water, draining them through a cheescloth-lined sieve to remove all liquid. Combine the vinegar and sugar in a preserving kettle. Put the pickling spices in a cheesecloth bag and add to kettle. Bring to a boil, stirring, add the drained veggies and simmer, uncovered, for 30 minutes. Remove spice bag and discard it. Ladle into hot sterilized jars and seal immediately in a hot water bath for 5 minutes. Makes approx. 4 pints. Posted to TNT - Prodigys Recipe Exchange Newsletter by specbudd@juno.com (Special Buddie) on Feb 24, 1997.

Main Ingredient: Cuisine: Uncategorized