Piccalili

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.

Ingredients:

• 5 green tomatoes
• 2 sweet red peppers
• 1/2 small cabbage
• 1 medium cauliflower
• 4 green peppers
• 5 onions
• 2 cucumbers
• 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

Directions:

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