Pickled Products

Piccalilli

6 cups chopped green tomatoes
1½ cups chopped sweet red peppers
1½ cups chopped green peppers
2¼ cups chopped onions
7½ cups chopped cabbage
½ cup canning or pickling salt
4½ cups vinegar (5%)
3 cups brown sugar
3 Tbsp. whole mixed pickling spice

Yield: 9 half-pints

Procedure: Wash, chop, and combine vegetables with ½ cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar. Heat to boiling in a saucepan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Fill hot sterile jars (refer to "Pickled Pepper-Onion Relish" for how to sterilize jars) with hot mixture, leaving a ½-inch headspace. Adjust lids and process.

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