Piccalilli
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
37
Spice
40
Sweetness
63
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 stalks
Celery (chopped)1 large
Onion (chopped)3 tbsps
Iodized Salt (canning or non-)1.5 cups
Cider Vinegar1 cup
Granulated Sugar1 cup
Brown Sugar1 tsp
Mustard SeedDirections:
1
In large glass bowl, combine all vegetables and salt
2
Cover and set aside at room temperature 3 hours
3
In colander, drain vegetables
4
Rinse quickly with cold water and drain very well
5
In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne
6
Bring mixture to boiling over high heat, stirring constantly
7
Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally
8
Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions
9
Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar
10
Wipe rims of jars to remove any syrup and seal with lids and bands
11
Process jars in boiling water bath for 10 minutes
12
Remove jars from water bath, tighten lids immediately, and set aside to cool completely
13
Label jars and store in cool, dry place