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Piccalilli For Canning

Note: This recipe is based on recipes from the Ball Blue Book of canning and USDA Bulletin NO. 92. The proportions of vegetable to acidity (vinegar) remains the same. The only differences are in type of vegetables used and 'standing' time. Planter likes it hot, so we laced the sweet green peppers generously with hot pepper.  When we ran out of green tomatoes, we substituted some tomatillos and were pleasantly surprised.   This may be one serendipity we keep!  USDA calls for standing vegetables overnight; Ball Blue book says 3-4 hours is sufficient. Planter has tried both and believes shorter 'stand' time (USDA) makes for a crisper relish. Yields about 4 pints.

1 qt green tomatoes, cored, chopped, and peeled (about 32 medium)
5 cps cabbage, chopped (1 1/4 qts)
2 cps sweet green and red peppers, chopped (about 4 medium)
1 1/2 cp onion, chopped (about 2 medium)
1/3 cp salt
2 cp brown sugar, firmly packed
3 cps vinegar
2 T pickling spices (mustard and celery seeds, allspice, black pepper, chile pepper flakes,
bay leaves)

1. Sprinkle salt over vegetables and mix thoroughly; let stand 3-4 hours.
2. Drain; rinse and drain thoroughly. Press in clean, white cloth to remove all liquid.
3. Combine vinegar and sugar in large pot. Place spices in clean cloth or strainer and add
to vinegar mixture and bring to boil.
4. Add vegetables and bring to boil. Simmer about 30 minutes, or till there is just enough
liquid to moisten vegetables, which should remain crisp.
5. Pack hot relish into hot jars, leaving 1/4" headspace.
6. Adjust two-piece caps. Process 5 minutes in boiling water canner.