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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Piccalilli Recipe

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This recipe for Piccalilli is from Hansens in the Kitchen, 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:  
5lbs tender small cucumbers
1 1/3lb green bell peppers, chopped
1 1/3lbs onions, chopped
2 1/2qts cool water
1c salt
1qt apple cider vinegar
4c sugar
3Tbsp whole mixed spices, such as pickling spices
1 1/2tsp celery seeds
1 1/2tsp mustard seeds
1Tbsp plus 2tsp red pepper flakes

Directions:
Directions:
Remove thin slice from each end of the cucumbers then chop. Combine them in a large bowl with the chopped bell peppers and onions. In another bowl stir together cool water and salt. Add this brine to the veggies and stir well. Cover and let stand for 12 hours in a cool place. Drain well.

Combine in a nonreactive saucepan and bring just to the boiling point, stirring until the sugar is dissolved the sugar and apple cider vinegar. Tie spices and seeds in a moist square of cloth and add to the saucepan. Add drained vegetables. Return to the boiling point. Stir in, if desired the red pepper flakes. Can while hot; or let cool, remove the spices, then cover and refrigerate for up to 1 month.

For Canning: Fill clean and sanitized pint jars or smaller leaving 1/2 inch head space. Clean rims and place lids on. Water bath process for pints is 10min (0-1,000ft), 15min (1,000-6,000ft), and 20mins for anything above.

 

 

 

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