Piccalilli

Recipe Ingredients

1		Green tomatoes - chopped
2		Red peppers * (medium)
2		Green peppers * (medium)
2		Onions - peeled and chopped (large)
1		Cabbage ** or
2 cups	292g / 10oz	Cucumber - chopped
1/2 cup	118ml	Salt
3 cups	711ml	Cider vinegar
2 cups	320g / 11oz	Brown sugar
1		Cinnamon
1 teaspoon	5ml	Whole cloves
1 teaspoon	5ml	Whole allspice
1 teaspoon	5ml	Mustard seeds

Recipe 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 seal the picalilli in hot jars. Makes 8 Pints.

NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

Source:
Ron Piper

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