Recipe type: Appetizers
Serves: 8
  • 1 Quart green tomatoes, chopped
  • 2 each medium red peppers *
  • 2 each medium green peppers *
  • 2 each large onions, peeled and chopped
  • 1 small head cabbage ** or
  • 2 Cups cucumber, chopped
  • 1/2 Cup salt
  • 3 Cups cider vinegar
  • 2 Cups brown sugar
  • 1 each 3-inch stick cinnamon
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 teaspoon mustard seeds
  1. * Peppers should be seeded and chopped. ** Cabbage should be shredded. 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 piccalilli in hot jars. Makes 8 Pints.
NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.
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