Piccalilli Relish Recipe

Does anyone have a recipe for piccalilli relish? The company we always got it from says that they discontinued it. Help, my husband LOVES this.

Barb from Mountaindale, NY

January 12, 20090 found this helpful

This is the recipe my mother used, I hope it helps.

2 qts chopped green tomatoes; 2 cups chopped green peppers (or mixed, red & green); 2 cups chopped onions; 1 pint white vinegar; 1/4 cup salt; 3 cups sugar; 1 small pkg pickle spices..put in bag or cheese cloth. Mix all ingredients & simmer for 30 minutes, stir occasionally. Remove spice bag & put the relish in jars and seal. Makes 7 pints. I have not found any others to beat or match this. Good Luck.

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January 14, 20090 found this helpful

Google it. Many recipes to choose from.

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January 15, 20090 found this helpful

If you haven't found what you're looking for I might can help.E-mail me.bus.drivr AT hotmail.com

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Anonymous Flag
January 15, 20090 found this helpful

I got this from the telefun recipes cookbook, volume 2. ----

22 medium size green tomatoes, quartered,,

4 medium size onions,quartered

3 red peppers, quartered and cut lengthwise

1 1/2 quarts white vinegar

3 1/2 cups white sugar

1 1/2 tsp. powdered allspice

1 1/2 tsp. ground cinnamon

3 tsp. celery seed

1/4 cup mustard seed

Put vegetables through food chopper using medium blade of chopper. Pour into strainer, discarding liquid. Place vegetables in a large pot and add 1 quart of vinegar. boil uncovered for 30 minutes, stirring often. again drain vegetables, discarding liquid. Add 1 pint of vinegar, plus 1 cup water-add sugar and other ingredients to vegetables. Simmer uncovered for 3 minutes. Pour at once into hot jars, filling to within 1/8 " of top. Yield 6 to 7 pints.

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January 15, 20090 found this helpful

1 qt. Green tomatoes, chopped

3 c Cider vinegar

2 med. Red peppers, seeded and chopped 2 c brown sugar

2 med. Green peppers, seeded and chopped

1 3-inch stick cinnamon

2 lg. Onions, peeled and chopped

1 ts whole cloves

1 small head cabbage shredded

1 ts whole allspice

2 c cucumber chopped

1 ts mustard seeds

&frac; c salt

Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables, pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints.

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January 16, 20090 found this helpful


Makes: 2.7kg (6lb)

2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)

1.2lt (2 pints) White Vinegar

450g (1lb) Salt

40g (1oz) Cornflour or Plain Flour

160g (6oz) Sugar

25g (1oz) Dry Mustard

25g (1oz) Ground Ginger

15g (1/2oz) Turmeric

Clean and prepare the vegetables.

Spread the vegetables over a large dish and sprinkle with the salt.

Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.

Drain, wash and rinse the vegetables.

Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.

Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.

(The level of crispiness depends on personal choice, the vegetables will soften further after pickling).

Mix the flour with the remaining vinegar and add to the saucepan.

Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.

Pot and seal.

Leave for 6 - 8 weeks to allow the flavour to mature

Found on www.foody.com

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