Piccalilli
Yield
8 servingsPrep
15 minCook
0 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
green tomatoes
|
*
|
| 2 | each |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
green bell peppers
seeded and chopped |
|
| 2 | large |
onions
peeled and chopped |
|
| 1 | head |
cabbage
or 2 c cucumber, chopped |
*
|
| ½ | cup |
salt
|
|
| 3 | cups |
apple cider vinegar
|
|
| 2 | cups |
brown sugar
|
*
|
| 1 | stick |
cinnamon
|
*
|
| 1 | teaspoon |
cloves
whole |
|
| 1 | teaspoon |
allspice
whole |
|
| 1 | teaspoon |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
green tomatoes
|
*
|
| 2 | each |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
green bell peppers
seeded and chopped |
|
| 2 | large |
onions
peeled and chopped |
|
| 1 | head |
cabbage
or 2 c cucumber, chopped |
*
|
| 118 | ml |
salt
|
|
| 7.1E+2 | ml |
apple cider vinegar
|
|
| 473 | ml |
brown sugar
|
*
|
| 113 | g |
cinnamon
|
*
|
| 5 | ml |
cloves
whole |
|
| 5 | ml |
allspice
whole |
|
| 5 | ml |
mustard seeds
|
|
Directions
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.
