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.


  • 5 green tomatoes
  • 2 sweet red peppers
  • 1/2 small cabbage
  • 1 medium cauliflower
  • 4 green peppers
  • 5 onions
  • 2 cucumbers
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  • 1/2 cup salt
  • 3 cups brown sugar
  • 1 1/2 tsp. celery seed
  • 1 Tbsp. mustard seed
  • 1 Tbsp. cloves
  • 1 (2 inch) stick cinnamon
  • 1 Tbsp. allspice berries
  • 1/2 tsp. turmeric
  • 3 cups cider vinegar


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 Free2B from North Royalton, OH

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February 2, 20110 found this helpful

I can't can anymore, can this relish be frozen? Ellen

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February 3, 20110 found this helpful

Recipe sounds good, but when do we add the brown sugar? Please respond back so I can try this. Thanks.

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February 4, 20110 found this helpful

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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September 1, 20140 found this helpful

Does anyone have a recipe for a refrigerator piccalilli? I no longer do stovetop canning, just refrigerator stock. Thanks.

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