Processing Time and Method (Half-pints or pints)
Boiling water bath
- 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 or 4 pints.
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.
Source: Piccalilli. National Center for Home Food Preservation.
Revised by Suzanne Driessen 2014