By Yankee Magazine

Nov 28 2007

This is an old family recipe from my Grandmother. Piccalilli is a mixed vegetable relish from the Pennsylvania Dutch.


Makes 4 pints.


1 quart chopped cabbage (1 small head)
3 cups chopped cauliflower (1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (2 medium)
2 cups chopped sweet green peppers (4 small)
1 cup chopped sweet red peppers (2 small)
3 tablespoons salt
1-1/2 cups sugar
2 teaspoon celery seed
2 teaspoon dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon. ginger
2-1/2 cups vinegar


Combine chopped vegetables. Sprinkle with salt. Let stand 4-6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling water bath.