Aunt Vinnie'S Piccalilli Recipe
Ingredients
1 qt. chopped cabbage
1 qt. chopped green tomatoes (about 8 medium sized)
1 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup chopped onion
3 cups cider vinegar
1 3/4 cups sugar
1 tablespoon dry mustard
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 tablespoon mustard seed
1/4 teaspoon dried hot red pepper
Directions
Prepare the vegetables.
Chop finely or put through coarse blade of food chopper Put vegetables into large kettle; add vinegar, sugar, dry mustard, ginger, cinnamon, cloves, mace, and mustard seed, and red pepper (tied in cheesecloth).
Stir over medium heat until sugar is dissolved; increase heat and cook rapidly about 20 minutes, or until vegetables are tender.
Stir frequently.
Remove hot red pepper and immediately ladle into hot sterilized jars and seal
Chop finely or put through coarse blade of food chopper Put vegetables into large kettle; add vinegar, sugar, dry mustard, ginger, cinnamon, cloves, mace, and mustard seed, and red pepper (tied in cheesecloth).
Stir over medium heat until sugar is dissolved; increase heat and cook rapidly about 20 minutes, or until vegetables are tender.
Stir frequently.
Remove hot red pepper and immediately ladle into hot sterilized jars and seal
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