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LOCATION: Recipes >> Preserving >> Picalilli 06

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Picalilli

1 quart chopped green tomatoes
2 sweet green peppers, chopped
2 sweet red peppers, chopped
2 large, mild onions, chopped
1 small cabbage, chopped
1/2 cup salt
2 cups vinegar
2 1/4 cups firmly packed dark brown sugar
2 tablespoons mixed pickling spice or prepared mustard

Mix vegetables and salt, and let stand overnight. Drain and press
out liquid. Add vinegar and sugar. Tie spice in a cheesecloth
bag and add to mixture. Bring to boil and simmer until mixture is
clear and slightly thickened. Pour to overflowing into hot
sterilized jars and seal. Makes about 3 pints.

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