Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Piccalilli
Piccalilli
Recommended Processes
Boiling water bath
Pints, 10 minutes
Ingredients
- 6 cups chopped green tomatoes
- 1½ cups chopped sweet red peppers
- 1½ cups chopped green peppers
- 2¼ cups chopped onions
- 7½ cups chopped cabbage
- ½ cup canning or pickling salt
- 4½ cups vinegar (5%)
- 3 cups brown sugar
- 3 Tbsp. whole mixed pickling spice
Yield: 9 half-pints
Procedure
Wash, chop, and combine vegetables with ½ cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar. Heat to boiling in a saucepan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Fill hot sterile jars (refer to "Pickled Pepper-Onion Relish" for how to sterilize jars) with hot mixture, leaving a ½-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.
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