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Piccalilli Relish Recipe

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This recipe for Piccalilli Relish, by , is from From My Heart to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Michaud
Added: Thursday, September 6, 2007


4 c finely chopped cabbage
4 c finely chopped green tomatoes
1 c finely chopped celery
2 large onions, finely chopped
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1/4 c salt
1 cinnamon stick
1 t whole cloves
1 t whole allspice
1 1/4 c cider vinegar
1 1/2 c water
2 c firmly packed brown sugar
1 t dry mustard
1 t turmeric
dash of hot pepper sauce

chop vegetables using the coarse blade of a food grinder or in a food processor. Combine vegetables and salt; cover and let stand overnight. On the next day drain off as much liquid as possible pressing through a clean thin white cloth if necessary. Tie cinnamon, cloves and allspice in a cheesecloth bag. Place vegetables, spice bag and remaining ingredients in a large pot. Bring to a boil. Reduce heat and simmer 20 minutes. Ladle into clean hot jars, leaving 1/2 " headspace; seal. Process in boiling water bath 15 minutes.

Number Of Servings:
Number Of Servings:
Yields 4 pints.




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