Recipe courtesy of Joanne Lamb Hayes

Piccalilli

Save Recipe
  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 4 hr
  • Cook: 45 min
  • Yield: 4 pint jars
Share This Recipe

Ingredients

Directions

  1. In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
  2. In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
  3. Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
  4. Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.

Cook’s Note

If green tomatoes are unavailable, substitute underripe red ones and, for color, substitute 1/2 pound of green peppers for 1/2 pound of the red ones

16m Easy 94%
CLASS
17m Easy 99%
CLASS
21m Easy 99%
CLASS
15m Easy 95%
CLASS

32m Easy 100%
CLASS
36m Easy 98%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages