Piccalilli
Source of Recipe
From "Martha's American Food" by Martha Stewart
Recipe Introduction
"Piccalilli is a relish of pickled vegetables, also known as chow-chow in Pennsylvania and parts of the South."
List of Ingredients
◦ 4 Kirby cucumbers, thinly sliced
◦ 1 red onion, thinly sliced
◦ 1 red bell pepper, ribs and seeds removed, thinly sliced into 1-inch-long pieces
◦ 1 medium, firm green cabbage (about 2 � pounds), cored and thinly sliced
◦ 1 small head cauliflower, cut into small florets
◦ � cup coarse salt
◦ 2 cups sugar
◦ 2 tablespoons pickling spices, tied in cheesecloth
◦ 1 teaspoon turmeric
◦ 1 tablespoon celery seeds
◦ 2 cups cider vinegar
◦ 2 cups water
Recipe
Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to cover vegetables and let stand at least 8 hours or up to overnight. Drain; rinse well under running water and drain again.
In a large nonreactive pot, whisk together remaining ingredients until combined. Bring to a boil, then reduce heat to a simmer. Add vegetable mixture and cook, stirring occasionally, until warmed through, about 15 minutes. Transfer to a nonreactive container to cool completely. Piccalilli can be refrigerated, covered tightly, up to 3 weeks.
Makes 3 quarts
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