Piccalilli Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Piccalilli

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

4 large tomatoes, usually greenish ones
2 green peppers
2 red peppers
1/2 head cabbage
3 onions
1 tablespoon salt
1 cup sugar
1 cup vinegar
2 tablespoons mustard
1/2 teaspoon turmeric
1/2 teaspoon ginger

Chop vegetables in processor and place in large stainless or enamel kettle. Bring to a boil. Reduce heat and simmer for 2-3 hours, or until it is of a relish consistency. This can be frozen or canned, or put in jars and kept in refrigerator for up to 3 months.

Recipe created 1995-07-09.

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