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    You are in: Home / Community Forums / Recipe Requests - General / Vlassic Hot Picalilli
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    Vlassic Hot Picalilli

    Thu Oct 25, 2012 12:41 pm
    Newbie "Fry Cook" Poster
    If anyone remembers it....vlassic used to produce a hot picalilli...I would love to find a copy cat recipe for this product...I rarely eat hot dogs anymore because I don't have my picalillli to put on top
    Thu Oct 25, 2012 4:44 pm Groupie
    Thu Oct 25, 2012 8:25 pm Groupie
    That recipe , which looks delicious, is out of date IF you go by USDA safety standards. It would need to be processed in a boiling water bath to be shelf-stable. You could, of course, store it in the refrigerator, but who has room?

    For information on processing home-canned items, this site is excellent.

    I recommend you post in the canning forum, someone there is likely to have a great, tested recipe for you.

    This is a southern version of piccallilli and includes processing instructions:

    Chow-Chow - Green Tomato Relish

    Also known as chow-chow or piccallili, this relish is great with sausages, pork, and ham, or serve it with hot dogs or burgers.

    5 cups coarsely chopped green tomatoes (about 5 tomatoes)
    5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
    1 1/2 cups finely chopped yellow onion or sweet onion
    2 cups coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
    1/3 cup kosher salt or pickling salt
    2 1/2 cups cider vinegar
    1 cup light brown sugar, packed
    1 tablespoon yellow mustard seeds
    2 cloves garlic, finely minced
    1 teaspoon celery seed
    1/2 teaspoon red pepper flakes, or to taste, optional

    Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.

    Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

    Drain the vegetables and rinse thoroughly.

    In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.

    With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.

    With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

    Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.
    Makes about 4 pints."
    Mon Oct 29, 2012 9:57 am
    Newbie "Fry Cook" Poster
    Thanks for the info...will check out the canning forum as you suggested.
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