 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 quart green tomato, chopped |
2 medium red peppers (peppers should be seeded and chopped.) |
2 medium green peppers (peppers should be seeded and chopped.) |
2 large onions, peeled & chopped |
1 small heads of cabbage or 2 cups cucumbers, chopped |
1/2 cup salt |
3 cups cider vinegar |
2 cups brown sugar |
1 cinnamon stick (3-inches long) |
1 teaspoon whole cloves |
1 teaspoon whole allspice |
1 teaspoon mustard seeds |
Directions:
1. Combine all the vegetables and the salt and let stand overnight.
2. In the morning, drain the vegetables pressing out the juice.
3. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
4. Discard the spice bag and seall the picalilli in hot jars.
5. NOTE:
6. One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.
|
|