Recipe by Toby Jermain
This makes a pretty good replacement for sweet pickle relish. Prep time does not include overnight draining time.
- 3 lbs green tomatoes, chopped
- 5 green bell peppers, seeded and chopped
- 3 red bell peppers, seeded and chopped
- 4 medium onions, chopped
- 1 head green cabbage, chopped
- 4 cucumbers, preferably seedless english cucumbers,chopped or 6 regular cucumbers, seeded and chopped
- 4 jalapeno peppers, seeded if desired,and finely diced
- 4 -5 zucchini, chopped
- 2 -3 cups kosher salt
- 2 quarts distilled vinegar
- 2 lbs light brown sugar (1 lb for a less sweet relish, but never less than 1 lb)
- 2 tablespoons mustard seeds, divided
- 1 teaspoon whole allspice
- 2 teaspoons celery seeds
- 2 cinnamon sticks, broken up
- 1 teaspoon black peppercorns
- 4 -6 whole bay leaves
- 1 teaspoon whole cloves
- 1 -2 teaspoon pickling spices
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
Directions See How It's Made
- Special Equipment: 12 Wide-mouth pint canning jars, with new lids and rings Canning jar lifting tongs (if tyour don't have them, BUY THEM! They aren't just a convenience; they are safety equipment!) Wide-mouth canning funnel.
- Water canning pot.
- Wash and chop all vegetables.
- If using a food processor, be careful, because it is easy to chop them too finely or to almost puree the softer ones.
- If desired, you will obtain a much better texture by finely dicing everything, or at least the softer veggies, by hand.
- Transfer veggies to a very large nonreactive bowl, and toss with kosher salt.
- Do not use iodized salt!
- Toss well, cover loosely, and allow to set overnight, tossing every hour or so at first, and a few times later on.
- Transfer veggies to a large colander, cover with plastic wrap, weight down, and allow to drain for 1 hour.
- I use the 2 gallon stock pot, filled with water, that I am going to use to cook the piccalilli.
- If desired, rinse veggies to reduce salt, and drain well again.
- Empty the pot of water, and add the vinegar, brown sugar, 1 Tbsp mustard seeds, and all of the other spices.
- Bring to a boil, reduce heat, and simmer for 15 minutes, stirring regularly to dissolve the sugar.
- Strain through a COARSE strainer just to remove very large spices (a coarse colander works well), and return liquid and whatever solids passed through the strainer back into the pot.
- Add the remaining 1 Tbsp mustard seeds and the well drained veggies.
- Increase heat, bring to a boil, reduce heat, and simmer for 20-30 minutes, but not mushy.
- While brine and veggies are simmering and cooking, sterilize new canning lids and pint jars, preferably wide-mouth (I sterilize the lids in a small saucepan of simmering water and the jars on the bottom rack of the dishwasher for a complete cycle, including the drying cycle).
- Also fill the water processor ¾ full of water, and bring to a boil over high heat.
- When piccalilli has cooked to desired consistency, fill hot jars with the boiling hot solids and liquid, leaving about ½ of headspace.
- Tap jar bottoms lightly on counter to remove air bubbles, wipe jar rims well with a damp towel to clean them, top with sterilized lids, adjust tops to make sure they are properly situated, and seal with rings.
- Transfer jars to water processor, removing water as needed with a ladle.
- Cover, and process for 10 minutes (15 minutes above 6,000' altitude), starting timing when water returns to a full rolling boil.
- Remove jars, using tongs, and gently set on a thick towel, upside-down, until cooled to room temperature.
- Turn over jars, and check for seal by pressing down on lids.
- If they are down and dont pop in and out, the seal is good.
- If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
- Allow to set for at least 3 weeks before using.