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Piccalilli

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Piccalilli is a relish of pickled vegetables, also known as chow-chow in Pennsylvania and parts of the South."

List of Ingredients

â—¦ 4 Kirby cucumbers, thinly sliced
â—¦ 1 red onion, thinly sliced
â—¦ 1 red bell pepper, ribs and seeds removed, thinly sliced into 1-inch-long pieces
â—¦ 1 medium, firm green cabbage (about 2 ½ pounds), cored and thinly sliced
â—¦ 1 small head cauliflower, cut into small florets
â—¦ ½ cup coarse salt
â—¦ 2 cups sugar
â—¦ 2 tablespoons pickling spices, tied in cheesecloth
â—¦ 1 teaspoon turmeric
â—¦ 1 tablespoon celery seeds
â—¦ 2 cups cider vinegar
â—¦ 2 cups water


Recipe

Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to cover vegetables and let stand at least 8 hours or up to overnight. Drain; rinse well under running water and drain again.

In a large nonreactive pot, whisk together remaining ingredients until combined. Bring to a boil, then reduce heat to a simmer. Add vegetable mixture and cook, stirring occasionally, until warmed through, about 15 minutes. Transfer to a nonreactive container to cool completely. Piccalilli can be refrigerated, covered tightly, up to 3 weeks.

Makes 3 quarts