To use up some of our cabbage harvest, I took a piccalilli recipe that I had made before and adapted it. I want all the tomatoes to ripen that will possibly ripen, so I chose not to use green tomatoes in it.
It turned out pretty tasty. Just in case you would like to try it, here’s the recipe.
Piccalilli turned into Garden Relish
1 large head cabbage
8 green sweet peppers
6 to 8 carrots
8 to 10 cucumbers
2 large onions
Peel the onions. Cut open the peppers and discard the seeds and stem. Peel the carrots. Shred or chop all the vegetables. Put into a large stainless steel container and mix 1/2 cup canning salt with the vegetables. Cover and let sit overnight. The next morning drain off all the liquid. Press to remove as much liquid as possible.
Make the following syrup:
8 cups vinegar
2 cups white sugar
2 cups brown sugar
4 to 5 cloves garlic, peeled and minced
1 & 1/2 tablespoon celery seed
3 tablespoons mustard seed
Put into a large pot and heat to a boil. Simmer about 10 to 15 minutes. Add the drained vegetables. Bring back to a boil. Pack into clean, well-washed, hot jars. Wipe the rims clean and put the hot lids and rings on. Process 10 minutes in a hot water bath. Count the time from when the water is fully boiling. Make sure the water is over the tops of the jars. When the time is up, remove the jars with a jar lifter and put them in a place without drafts to cool completely. Allow to sit on the shelf for a few weeks for the flavor to fully develop before eating, if you can wait that long. Makes about 7-8 quarts of relish. (Put the extra one in the refrigerator and eat it first–after a few weeks for the flavor to develop.)