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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Piccalilli Relish Recipe

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This recipe for Piccalilli Relish is from From My Heart to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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