LOCATION: Recipes >> Preserving >> Picalilli 07
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Picalilli 07
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Piccalilli
5 1/2 c (about 1 3/4 lbs) coarsely chopped green tomatoes
5 c (about 1 lb) coarsley chopped green head cabbage
2 c coarsley chopped bell peppers
1 c coarsley chopped onion
1/4 c pickling salt
2 1/4 c cider vinegar
3/4 c brown sugar
1 tbsp yellow mustard seeds
1 tbsp grated horseradish
1 tbsp minced garlic
2 tsp hot pepper flakes
2 tsp minced fresh ginger
In a bowl toss the vegs with the salt. Let stand 3-4 hours. Drain
and rinse and drain and them again.
In a large non-reactive pot bring the remaining ingredients to a
boil stirring to dissolve the sugar. Redice heat and simmer the
liquid for 10 min. Add the vegs and bring to a boil then immediately
pack in pint mason jars leaving 1/4" head space. Adjust lids and
process 10 mins in BWB. Store for 3 weeks before eating.
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