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Preparing and Canning Relishes

Piccalilli

  • 6 cups chopped green tomatoes
  • 1-1/2 cups chopped sweet red peppers
  • 1-1/2 cups chopped green peppers
  • 2-1/4 cups chopped onions
  • 7-1/2 cups chopped cabbage
  • 1/2 cup canning or pickling salt
  • 3 tbsp whole mixed pickling spice
  • 4-1/2 cups vinegar (5 percent)
  • 3 cups brown sugar

Yield: 9 half-pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Re-move spice bag. Fill hot sterile jars with hot mixture, leaving 1/2-inch headspace.For more information see "Sterilizing Empty Jars".

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Piccalilli in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or pints 5 min 10 15


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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