• Piccalilli Relish

    1 vote
    Piccalilli Relish
    Prep: 1 hours Cook: 20 min Servings: 96
    by Salad Foodie
    406 recipes
    The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly pungent and savory condiment....and it’s way easy to make using a food processor for most of the chopping tasks. Make a batch of this to give as holiday gifts, and to enjoy yourself through the winter months until the next tomato season begins anew!


    • 1 quart chopped cabbage
    • 1 quart chopped green tomatoes
    • 2 sweet red peppers, stemmed, seeded & chopped
    • 2 sweet green peppers, stemmed, seeded & chopped
    • 2 large onions, chopped
    • 1/4 cup canning salt (regular table salt will work too)
    • 1 1/2 cups white vinegar (5% acidity)
    • 1 1/2 cups water
    • 2 cups packed brown sugar
    • 1 teaspoon dry mustard
    • 1 teaspoon turmeric
    • 1 teaspoon celery seed


    1. Mix the cabbage, green tomatoes, red & green peppers, onions and salt in large stainless steel pot or glass bowl. Cover and allow to stand overnight.
    2. Drain and press to remove all liquid possible, but do not rinse (use a fine sieve or line a colander with cheesecloth for this.)
    3. Bring vinegar, water, sugar, mustard, turmeric and celery seed to a boil in a large kettle, stirring to dissolve sugar.
    4. Add the strained vegetable mixture. Bring to a boil again, reduce heat and cook covered 10 minutes, stirring frequently.
    5. Ladle into sterilized canning jars within 1/2 inch of top. Wipe rim, cap jar and screw band firmly on. Process in boiling water bath for 5 minutes (or 10 minutes above 3500 feet.)
    6. Remove jars from canner and place on a pad of folded dry towels. Allow to cool without disturbing for 12 hours.
    7. Yield: 5 to 6 pints (80 to 96 servings at 1/8 cup each)

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