Title: Picalilli 1
Categories: Relish Condiment Canning
Yield: 8 Pints
| 1 | qt | Green Tomatoes, Chopped |
| 2 | | Med. Red Peppers * |
| 2 | | Med. Green Peppers * |
| 2 | | Lge. Onions,Peeled & Chopped |
| 1 | | Small Head Cabbage ** OR |
| 2 | c | Cucumber, Chopped |
| 1/2 | c | Salt |
| 3 | c | Cider Vinegar |
| 2 | c | Brown Sugar |
| 1 | | 3-inch Stick Cinnamon |
| 1 | ts | Whole Cloves |
| 1 | ts | Whole allspice |
| 1 | ts | Mustard Seeds |
* Peppers should be seeded and chopped. ** Cabbage should be shredded.
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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
seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon
each peppercorns and celery seeds may be substituted for the cinnamon.