The first recipe for piccalili I tried. It was already old back then, in 1980. It makes a fairly small batch, about 8 half pints. It is very good as a relish.
Chop all of the vegetables in 1/2 inch cubes or a bit smaller. Layer them alternately with the salt. Let stand overnight, then drain. Rinse well a few times to get rid of the salt (taste to make sure you've rinsed them enough), then allow to drain well.
Tie all of the whole spices in a piece of cheesecloth. Put the vinegar and spice bag in a large kettle. Bring to the boiling point and add the vegetables. Return to a boil, skim, and reduce heat. Simmer for 20 minutes. Remove the spice bag.
Ladle into half-pint jars, making sure to cover with the vinegar. Remove bubble, wipe the rims, and process in a hot-water bath for 10 minutes.
An optional addition is hot pepper flakes, or hot peppers to taste.
By Copasetic 1 from North Royalton, OH
I can't can anymore, can this relish be frozen? Ellen
Recipe sounds good, but when do we add the brown sugar? Please respond back so I can try this. Thanks.
I've tried for years to remember a recipe a family friend always brought over. This sounds almost like it but hers had corn in it? Is it like a relish?
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