Piccalilli

Piccalilli



1 quart chopped cabbage

1 quart chopped green tomatoes

2 chopped sweet red bell peppers

2 chopped sweet green bell pepeprs

2 large onions, chopped

1/4 cup salt

1-1/2 cups vinegar (5% acidity)

1-1/2 cups water

2 cups firmly packed brown sugar

1 tsp. dry mustard (Coleman's brand)

1 tsp. turmeric

1 tsp. celery seed



Chop the cabbage, tomatoes, red and green peppers and onions. Mix with the salt and let stand overnight. Next morning drain and press in cloth to remove all liquid possible. In a large canning kettle, boil vinegar, water, sugar and spices for 5 minutes. Add the chopped vegetable mixture, bring to a boil and immediately ladle into sterilized Kerr canning jars and seal at once with new lids. Enjoy!