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LOCATION: Recipes >> Preserving >> Picalilli 04

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Piccalilli

1 qt green tomatoes, chopped
2 medium red peppers (seeded and chopped)
2 medium green peppers (seeded and chopped)
2 large onions, peeled and chopped
1 small head cabbage (shredded) or 2 cups cucumber, chopped
1/2 cup salt
3 cup cider vinegar
2 cup brown sugar
3-inch stick cinnamon
1 tsp whole cloves
1 tsp whole allspice
1 tsp mustard seeds

Combine all the vegetables and the slat and let stand overnight.
In the morning, drain the vegetables pressing out the juice. Add
the vinegar, sugar and the spices, tied in a bag; bring to a boil
and simmer until the vegetables are clear and the syrup is thickened.
Discard the spice bag and seal the piccalilli in hot jars. Makes
8 Pints.

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