PICCALILLI — PICKLE RELISH by jej

[S_Wirth]

PICCALILLI -- PICKLE RELISH

Submitted by: jej
Last Updated: 9/7/2009

It has been decades since we've had to look for a palatable pickle relish for hamburgers and hotdogs in the grocery stores. Every year, when we have a lot of green tomatoes and peppers in the garden, I make a big batch of what my family used to call Piccalilli. Our favorite recipe comes from my old Better Homes & Gardens Cookbook (c 1956). Cool out of a draft. I lay a dishtowel loosely over them.

Usually 'piccalilli-making' takes place in the fall, when there are a lot of green tomatoes which we know cannot get ripe before cold weather and the winter sets in. Red peppers give the prettiest results, but if there are also yellow-ish or orange ones, they really make just as delicious a relish.

One recipe makes about 8 pints; I "put it up," using the 'open-kettle' method of canning, in pint jars, half-pints, and occasionally the 3-cup Mason jars which Classico spaghetti sauce comes in. The pints and half-pints (usually jelly jars) make great bazaar items!!

4 cups ground onion
4 cups ground (1 medium head) cabbage
4 cups green tomatoes (about 10)
12 green peppers
6 sweet red peppers
1/2 cup salt (I use Kosher or a pickling salt)
6 cups sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1-1/2 teaspoon turmeric
4 cups cider vinegar
2 cups water

1. Grind the veggies, using coarse blade" (we like the 'fine-cut, and therefore use the fine grinder blade -- it's a matter of preference). Sprinkle the veggies with the salt, and let stand overnight. Rinse and drain.

2. Combine remaining ingredients and pour over veggie mixture. Heat to a boil, and simmer 3 minutes.

3. Seal in hot, sterilized jars.**

4. I like a large water bath to ensure the longevity of this wonderful product. Use a large canning kettle with a wire inset to keep the jars off the bottom. After the jars have been put into the boiling water, bring the water back up to boiling and keep it there for 30 minutes.

**I use a large pan of boiling water to sterilize the jars in, and keep a small saucepan simmering on the stove to sterilize the lids.

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