Piccalilli
IndianVegetarianAdvanced20 minBy Northstar
Ingredients
Servings
4
- 4 cup finely chopped cabbage
- 4 cup finely chopped green tomatoes
- 1 cup finely chopped celery
- 2 each onions, finely chopped
- 2 each red bell peppers, seeded and finely chopped
- 2 each green bell peppers, seeded and finely chopped
- 0.3 cup salt
- 1 each cinnamon stick
- 1 tsp whole cloves
- 1 tsp whole allspice
- 0 cup cider vinegar
- 0 cup water
- 2 cup firmly packed brown sugar
- 1 tsp dry mustard
- 1 tsp turmeric
Instructions
- 1
Dash of hot pepper sauce Chop vegetables using the coarse blade of a food grinder or in a food processor.
- 2
Combine vegetables and salt; cover and let stand overnight.
- 3
Drain off as much liquid as possible, pressing through a clean, thin white cloth if necessary.
- 4
Tie cinnamon, cloves and allspice in a cheesecloth bag.
- 5
Place vegetables, spice bag and remaining ingredients in a large pot.
- 6
Bring to a boil; reduce heat and simmer 20 minutes.
- 7
Ladle into clean, hot jars, leaving 1/2-inch headspace; seal.
- 8
Process in boiling water bath 15 minutes.
- 9
Yields 4 pints.
Tags
greekjoy-of-canning