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Piccalilli

  • 4 quarts green tomatoes, peeled, cored, finely chopped (about 32 medium)
  • 2 cups finely chopped sweet red bellpeppers
  • 2 cups finely chopped green bell peppers
  • 2 cups finely chopped white onion
  • 1 small head cabbage, finely chopped
  • 1/2 cup salt
  • 4 cups apple cider vinegar
  • 1-1/2 cups brown sugar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon celery seed
  • 2 tablespoons mustard seed
Combine the vegetables and salt in a large non-reactive container, cover loosely, and let stand overnight.

In the morning, drain the vegetables, pressing out the juice. Add the vinegar, brown sugar and the spices (tie up the spices in a cheesecloth bag). Bring to a boil and simmer until vegetables are clear and the syrup is thickened.

Discard the spice bag and seal the piccalilli in hot jars, allowing 1/4-inch head space in each jar.


Makes about 8 pints.

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