Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension
We're looking for your feedback on the Extension website. Please take our survey.

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

Print Icon Email Icon Share Icon

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

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy