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Best Ever Piccalilli Recipe

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This recipe for Best Ever Piccalilli is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
22 medium green tomatoes, quartered
1 pint small onions
6 green peppers, quartered lengthwise
6 sweet red peppers, quartered
1-1/2 quarts vinegar, divided (Barbara uses 5 percent acid strength cider vinegar)
3-1/2 cups sugar
1/4 cup salt (Barbara uses canning/pickling salt)
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground cinnamon
4 teaspoons celery seeds
1/2 cup mustard seeds
Directions:
Directions:
1. Wash vegetables; peel, core and seed vegetables and put through food chopper using medium blade. Drain.
2. Place vegetables in a large kettle; add 1 quart vinegar. Boil 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to kettle and add remaining vinegar, sugar, salt and spices. Simmer 3 minutes.
3. Keep mixture simmering while packing jars. Pack into one hot sterilized jar at a time. Fill to within 1/2-inch of jar top. Adjust sterilized lids.
4. Process in boiling water bath (212 degrees) for 15 minutes. Remove jars and complete seals unless closures are self-sealing.

Makes 6 to 8 pints.

 

 

 

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