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Categories:
green tomatoes sweet red peppers red tomatoes stalks celery Kirby cucumber onion canning cider vinegar sugar brown sugar ground red pepper
Viewed: 59 - Published at: 6 years agoIngredients
- 1 1/2 pounds green tomatoes, seeded and chopped
- 1 1/2 pounds sweet red peppers, chopped
- 1/2 pound firm red tomatoes, seeded and chopped
- 2 stalks celery, chopped
- 1 large Kirby cucumber, peeled and chopped
- 1 large onion, chopped
- 3 tablespoons canning or non-iodized salt
- 1 1/2 cups cider vinegar
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground red pepper (cayenne
Method
- In large glass bowl, combine all vegetables and salt.
- Cover and set aside at room temperature 3 hours.
- In colander, drain vegetables.
- Rinse quickly with cold water and drain very well.
- In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne.
- Bring mixture to boiling over high heat, stirring constantly.
- Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
- Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions.
- Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar.
- Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 10 minutes.
- Remove jars from water bath, tighten lids immediately, and set aside to cool completely.
- Label jars and store in cool, dry place.
- Note: If green tomatoes are unavailable, substitute underripe red ones and, for color, substitute 1/2 pound of green peppers for 1/2 pound of the red ones
