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Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 3-inch Stick Cinnamon; 2 Med. Green Peppers *; 1 ts Whole allspice; 3 c Cider vinegar; 1/2 c Salt; 2 Lge. Onions,Peeled & Chopped; 1 Small Head Cabbage ** OR; 1 qt Green Tomatoes, Chopped; 1 ts Mustard Seeds; 2 c Brown sugar; 2 c Cucumber, Chopped; 1 ts Cloves; 2 Med. Red Peppers *

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INGREDIENTS

1 3-inch Stick Cinnamon
2 Med. Green Peppers *
1 ts Whole allspice
3 c Cider vinegar
1/2 c Salt
2 Lge. Onions,Peeled & Chopped
1 Small Head Cabbage ** OR
1 qt Green Tomatoes, Chopped
1 ts Mustard Seeds
2 c Brown sugar
2 c Cucumber, Chopped
1 ts Cloves
2 Med. Red Peppers *

Servings

INSTRUCTIONS

* 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.

NOTES

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 8 Servings

Calories: 472
Calories from Fat: 6 (1%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 40.6mg		1 %
Potassium 399.6mg		11 %
Total Carbohydrate 120.1g		35 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 115.3g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 472

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