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| Recipes | Relish |
| Yield | 0 |
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| Recipes | Relish |
Piccalilli
4 quarts chopped cored green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped onion (about 1 medium)
1/2 cup salt
1 1/2 cups brown sugar
2 tablespoons mustared seed
1 tablespoon celery seed
1 tablespoon prepared horseradish
4 1/2 cups vinegar
Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.