Piccalilli
What better way to pay tribute to National Hot Dog Day than to make a homemade batch of relish?
6 cups small cucumbers, finely chopped, seeds discarded
4 cups diced onions
4 cups green/banana peppers, finely chopped, seeds discarded
4 cups green tomatoes, finely chopped, seeds discarded
2-3 red Chile
Soak chopped cucumbers overnight in ice water. The next morning, drain and add the remaining vegetables and mix well. Sprinkle with ¾ cup canning salt, place dish towel over container and let stand at room temperature for 4-6 hours. Rinse, drain, squeeze out excess liquid.
1 quart apple cider vinegar
5 cups sugar
1½ tbsp mustard seed
½ tbsp celery seed
½ tbsp tarragon leaves
½ tbsp whole cloves
½ tbsp whole all spice
½ tsp turmeric
½ tsp ginger
1 tbsp red pepper flakes
Tie the mustard seed, celery seed, tarragon leaves, cloves and all spice in a cheese cloth and add to vinegar and sugar and bring to a boil. Let it boil for five minutes then add veggies, turmeric, ginger and pepper flakes. Return to a boil and simmer 15 more minutes. Spoon into hot sterilized jars and process in boiling water bath for 5 minutes; yield: 7 pints
© Crackerberries 2013
