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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.