| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Relishes, Pickles, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Green Tomatoes, Chopped |
| 2 |
|
Med. Red Peppers * |
| 2 |
|
Med. Green Peppers * |
| 2 |
|
Lge. Onions,Peeled & Chopped |
| 1 |
|
Small Head Cabbage ** OR |
| 2 |
c |
Cucumber, Chopped |
| 1/2 |
c |
Salt |
| 3 |
c |
Cider Vinegar |
| 2 |
c |
Brown Sugar |
| 1 |
|
3-inch Stick Cinnamon |
| 1 |
ts |
Whole Cloves |
| 1 |
ts |
Whole allspice |
| 1 |
ts |
Mustard Seeds |
INSTRUCTIONS
* Peppers should be seeded and chopped. ** Cabbage should be shredded.
~------------------------------------------------------ ~-----------------
Combine all the vegetables and the slat and let stand overnight. In the
morning, drain the vegetables pressing out the juice. 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. Discard the spice bag and
seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon
each peppercorns and celery seeds may be substituted for the cinnamon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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