Prize Winning Piccalilli

Recipe Ingredients

12		Green tomatoes - (to 16) (medium)
3		Sweet red peppers (medium)
3		Green peppers (medium)
2		Onions - (to 3) (large)
2 lbs	908g / 32oz	Cabbage
1/3 cup	78ml	Salt
3 1/2 cups	829ml	Vinegar
1 1/2 cups	240g / 8.5oz	Brown sugar
2 tablespoons	30ml	Whole mixed pickling spice
2		Cinnamon sticks
1 tablespoon	15ml	Whole cloves
4		Allspice
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground nutmeg

Recipe Instructions

Stem tomatoes; stem and seed peppers. Peel and cut onions into quarters. Cut cabbage into chunks. Put all vegetables through coarse blade of food grinder or chop coarsely.

In large mixing bowl, combine vegetables and salt. Set bowl aside and let stand several hours or overnight.

Line a large sieve or colander with cheesecloth and pour in the vegetables. Drain well, then lift edges of the cheesecloth and squeeze to press out the liquid.

Organize ingredients, equipment, and work space. Combine vinegar and sugar in large preserving kettle. Tie whole spices in a cheesecloth bag and add to the kettle. Stir in ground spices. Heat to boiling. Add drained vegetables and heat to boiling. Reduce heat and simmer about 30 minutes, or until vegetables begin to get juicy.

Remove the spice bag. Ladle into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to fill to within 1/4-inch of tops.

Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes.

This recipe yields 4 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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