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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Piccalilli

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Vegetables and Herbs


William Schafer

Processing Time and Method (Half-pints or pints)

Boiling water bath
10 minutes


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

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