Piccalilli
Piccalilli
Piccalilli
Ingredients
- 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
Instructions
- 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.
