Aunt Vinnie'S Piccalilli Recipe
Ingredients
| Chopped cabbage | 1 Quart | |
| Chopped green tomatoes | 1 Quart (About 8 Medium) | |
| Chopped green pepper | 1 Cup (16 tbs) | |
| Chopped sweet red pepper | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Cider vinegar | 3 Cup (48 tbs) | |
| Sugar | 1 3⁄4 Cup (28 tbs) | |
| Dry mustard | 1 Tablespoon | |
| Ground ginger | 1 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Ground mace | 1⁄4 Teaspoon | |
| Mustard seed | 1 Tablespoon | |
| Dried hot red pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2222 Calories from Fat 67
% Daily Value*
Total Fat 9 g14%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 266.1 mg11.1%
Total Carbohydrates 505 g168.4%
Dietary Fiber 68.4 g273.6%
Sugars 417.7 g
Protein 38 g76.9%
Vitamin A 839.4% Vitamin C 1659.8%
Calcium 118.3% Iron 157.3%
*Based on a 2000 Calorie diet
Directions
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
Chef
