Piccalilli
Piccalilli
Ingredients
- 6 cups finely cored green tomatoes(unpeeled)
- 2 PC. onions finely chopped
- 2 PC. green peppers finley chopped
- 1 PC. red pepper finely chopped
- 1/4 cup canning salt
- 1 t. whole cloves
- 1 t. celery seed
- 1 stick cinnamon
- 2 cups white vinegar
- 1 1/2 cup brown sugar
- 1 pc. clove of garlic, finely chopped
- 1 t. dry mustard
- 1/2 t. salt
- 1/2 t. ground ginger
Instructions
- Combine green tomato, onion, green and red peppers and 1/4 cup salt, mix well, cover with a dish towel and let stand overnight(70-75 degrees).
- Transfer to a colander to drain. Rinse w/cold water and drain thoroughly. Using hands squeese out liquid. Set aside.
- Tie cloves, celery seed and cinn. stick in a cheese cloth bag.
- In a pan combine vinegar, brown sugar, garlic, mustard, salt, ginger and spice bag.
- Bring to a boil stirring to dissolve sugar.
- Add drained tomato mix stir well and return to a boil, turn down to a gentle boil, stirring freq. until tomatoes are transparent, about 1 hour.
- Ladle hot relish into hot jars leaving 1/2" headspace. Remove bubbles, wipe rim cap and water bath for 10 min. at a full rolling boil.
Notes
Makes 6 - 8oz. jars