The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can’t get enough of that lightly pungent and savory condiment….and it’s way easy to make using a food processor for most of the chopping tasks. Make a batch of this to give as holiday gifts, and to enjoy yourself through the winter months until the next tomato season begins anew!
- 1 quart chopped cabbage
- 1 quart chopped green tomatoes
- 2 sweet red peppers, stemmed, seeded & chopped
- 2 sweet green peppers, stemmed, seeded & chopped
- 2 large onions, chopped
- 1/4 cup canning salt (regular table salt will work too)
- 1 1/2 cups white vinegar (5% acidity)
- 1 1/2 cups water
- 2 cups packed brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- Mix the cabbage, green tomatoes, red & green peppers, onions and salt in large stainless steel pot or glass bowl. Cover and allow to stand overnight.
- Drain and press to remove all liquid possible, but do not rinse (use a fine sieve or line a colander with cheesecloth for this.)
- Bring vinegar, water, sugar, mustard, turmeric and celery seed to a boil in a large kettle, stirring to dissolve sugar.
- Add the strained vegetable mixture. Bring to a boil again, reduce heat and cook covered 10 minutes, stirring frequently.
- Ladle into sterilized canning jars within 1/2 inch of top. Wipe rim, cap jar and screw band firmly on. Process in boiling water bath for 5 minutes (or 10 minutes above 3500 feet.)
- Remove jars from canner and place on a pad of folded dry towels. Allow to cool without disturbing for 12 hours.
- Yield: 5 to 6 pints (80 to 96 servings at 1/8 cup each)