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Piccalilli




Source of Recipe


link


Recipe Introduction


Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.


Recipe Link: http://aggie-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html

List of Ingredients




Piccalilli

4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger

Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables.

Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender (about 30 minutes).

Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a boiling bath for 15 minutes.

Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes.


Recipe