Green Tomato Piccalilli (New England Style)

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Green Tomato Piccalilli (New England Style)

New England Style Green Tomato Piccalilli is a classic autumn preserve with plenty of flavor!

Prep Time1

Cook Time10

Additional Time10

Total Time1 20

Course: Relish

Cuisine: American

Keyword: Green Tomato Canning Recipes, relish canning

Servings: servings, Makes 9 Half Pints

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

6 cups green tomatoes diced
1 ½ cup sweet red peppers diced
1 ½ cup green bell peppers diced
2 ¼ cups onions diced
7 ½ cups cabbage chopped
½ cup canning or pickling salt for salting veggies, not in brine
4 ½ cups vinegar at least 5% acidity
3 cups brown sugar packed
3 tbsp mixed pickling spice tied in a spice bag

Instructions

Begin by chopping up your vegetables.
Mix them with some salt and let them sit overnight in the refrigerator to draw out excess liquid.
The next morning, drain the vegetables well and press them into a clean white cloth to remove any remaining liquid.
Combine the sugar and vinegar in a large pot or Dutch oven.
Tie your spices loosely up in a piece of cheesecloth or a clean cloth and add them to the vinegar mixture. Bring the mixture to a boil.
Once your vinegar mixture is boiling, add the vegetables. Stir everything together and return to a boil. Let the mixture boil gently for about 30 minutes, or until it has reduced by half.
Remove the spice bag from the pot.
Pack the hot half-pint jars with the piccalilli, making sure to leave about 1/2 inch of headspace at the top.
Use a spatula to remove any air bubbles and wipe the rims of the jars clean.
Process the jars in a boiling water bath for 10 minutes (or 15 minutes above 6,000 feet in elevation).
Remove the jars from the canner and let them cool on a clean towel at room temperature.
Check for a tight seal on each jar, and store any jars that did not seal properly in the refrigerator. Store for up to one year.

Notes

You can make your own homemade pickling spices, or use store bought. Mixed pickling spices can vary from region to region, but they usually contain warm spices like cinnamon, allspice, black pepper, red pepper flakes, ginger and bay leaf.

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