Yield: 9 half-pints
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 2015.
Reviewed February 2018.