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Piccalilli

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Submitted by Richie

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

8 hrs

Ingredients

1 0.9
QUART L GREEN TOMATOES *
2 2
EACH EACH SWEET RED BELL PEPPERS
seeded and chopped
2 2
EACH EACH GREEN BELL PEPPERS
seeded and chopped
2 2
LARGE LARGE ONIONS
peeled and chopped
1 1
HEAD HEAD CABBAGE
or 2 c cucumber, chopped *
½ 118
CUP ML SALT
3 7.1E+2
2 473
CUPS ML BROWN SUGAR *
1 113
STICK G CINNAMON *
1 5
TEASPOON ML CLOVES
whole
1 5
TEASPOON ML ALLSPICE
whole
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 50 6% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7082mg 295%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 21% Vitamin C 108%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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