University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

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

Vegetables and Herbs

Piccalilli

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 10 minutes

Ingredients

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.

  • © 2014 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy