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Old 07-20-2010, 09:46 AM
 
20 posts, read 41,564 times
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Default Piccalilli recipe?

Anybody have a good recipe to make and can homemade piccalilli relish? Most of the pic. relish you find outside of New England is chopped very fine. Since moving to NH, I have gotten some great piccalilli relish from Calefs and Tuttles Red Barn. These versions had long strips/chunks of peppers and whatever else is in them. They weren't all chopped up fine like regular pickle relish. This stuff is sooo good on a grilled hot dog or bratwurst.

Anyhow, I'd like to make some of my own and can it, but can't seem to find a decent recipe.

Thanks for any help!
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Old 07-20-2010, 10:45 AM
 
Location: N.H Gods Country
2,102 posts, read 2,443,031 times
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I sent a DM
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Old 07-20-2010, 12:08 PM
 
20 posts, read 41,564 times
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Thanks Ken.
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Old 08-13-2010, 08:43 AM
 
Location: N.H Gods Country
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Any piccalilli yet?
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Old 08-14-2010, 09:20 AM
 
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Not yet Ken.....waiting for the wife to get me some green tomatoes. Looks like we'll have a bunch in the garden too.

I'll be sure to let you know how it turn out though.

I think my wife is actually going to a market today for some tomatoes to can....I'll have her look for some green ones too.
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Old 08-14-2010, 10:45 AM
 
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Default piccalilli

Here is a recipe from my old (1972) Ball Canning Book. 4 quarts cored chopped green tomatoes (about 32 medium); 2 quarts chopped cabbage (about 1 large head); 2 cups chopped sweet red peppers (about 4 medium); 1 cup chopped onion; 1/2 cup salt; 1 and 1/2 cup brown sugar (packed); 2 Tablespoons mustard seed; 1 Tablespoon celery seed; 1 Tablespoon prepared horseradish; 4 and 1/2 cups venegar. Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain thoroughly. Press to remove liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack, boiling hot, into hot Ball jars, leaving 1/8th inch head space. Adjust caps. Process 10 minutes in boiling water canner. Remove from canner and let cool.
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