Piccalilli Relish
By: Melissa Peterman
Published: Monday, November 30, 2009 - 5:07pm

Ingredients




5 cups finely chopped cabbage (about 1-½ med heads)
cup  chopped cored green tomatoes, unpeeled (about 8 medium)
cup   chopped onions (about 2 medium)
cup chopped seeded red bell pepper (about 1 large)
cup chopped seeded green bell pepper (about 1 large)
tablespoon salt
cup pickling spice
tablespoon   coarsely chopped gingerroot
tablespoon  mustard seeds
cup  white vinegar
1 cup   water
cup granulated sugar
2 teaspoons ground turmeric
6 pints half  glass preserving jars with lids and bands

Preparation

1 COMBINE cabbage, green tomatoes, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside. 2 PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 3 TIE pickling spice, ginger root and mustard seeds in a square of cheesecloth creating a spice bag. 4 COMBINE drained cabbage mixture, vinegar, water, sugar, turmeric and spice bag in a large stainless steel saucepan. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish, about 20 minutes. Discard spice bag. 5 LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6 PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

About


This recipe is from Ball preservation fresh website.