Piccalilli (Mustard Pickle Relish) — FarmPal

Ingredients

• •4 cups chopped green tomatoes
• •2 cups chopped cabbage
• •2 cups chopped onion
• •2 cups chopped green and red peppers
• •1/4 cup canning salt
• •3 cups white vinegar (5%)
• •1.5 cups sugar
• •2 tablespoons dry mustard
• •1 tablespoon mustard seeds
• •1 teaspoon celery seeds
• •1/2 teaspoon turmeric

Instructions

1. 1Combine all vegetables in large bowl, sprinkle with salt
2. 2Cover and let stand overnight (12 hours) salt draws out moisture for crisp relish
3. 3Drain vegetables thoroughly, pressing out liquid
4. 4In large pot combine vinegar, sugar, and all spices
5. 5Bring to boil, add drained vegetables
6. 6Return to boil, reduce heat, simmer 10 minutes
7. 7Vegetables should be tender-crisp do not overcook
8. 8Ladle hot piccalilli into hot pint jars leaving 1/2 inch headspace
9. 9Remove bubbles, wipe rims, apply lids
10. 10Process 10 minutes in boiling water bath
11. 11Traditional British condiment excellent on sandwiches, with cold cuts, and alongside cheese