Piccalilli

 

Serve this vegetable relish as a condiment for cheese and cold meats at your next party.

Makes about 5 cups 3 pounds

 

Mixed, chopped vegetables (cucumbers, green peppers, onions, and cauliflower)

1 quart Water

1/3 cup Salt

2 cups Cider vinegar

2 cups Sugar

2 Tablespoons Pickling spices

2 teaspoons Mustard seed

 

Mix the water and salt. Add the chopped vegetables.

Cover and place in the refrigerator overnight.

Heat the vinegar and sugar in a large pan until just boiling.

Wrap the pickling spices and mustard seed in a disposable coffee filter.

Tie with string. Add to the vinegar.

Drain the vegetables, add to the mix, and return just to a boil.

Remove from the heat and allow to cool.

Remove the spice pack. Place the relish in a container, cover and refrigerate.

Keeps 3-4 weeks.

 

- Nick Sundberg