Name: Piccalilli
Ingredients: 5 1/2 c (about 1 3/4 lbs) coarsely chopped green tomatoes; 5 c (about 1 lb) coarsley chopped green head cabbage; 2 c coarsley chopped bell peppers; 1 c coarsley chopped onion; 1/4 c pickling salt; 2 1/4 c cider vinegar; 3/4 c brown sugar; 1 tbsp yellow mustard seeds; 1 tbsp grated horseradish; 1 tbsp minced garlic; 2 tsp hot pepper flakes; 2 tsp minced fresh ginger

Piccalilli

Ingredients

5 1/2 c (about 1 3/4 lbs) coarsely chopped green tomatoes
5 c (about 1 lb) coarsley chopped green head cabbage
2 c coarsley chopped bell peppers
1 c coarsley chopped onion
1/4 c pickling salt
2 1/4 c cider vinegar
3/4 c brown sugar
1 tbsp yellow mustard seeds
1 tbsp grated horseradish
1 tbsp minced garlic
2 tsps hot pepper flakes
2 tsps minced fresh ginger

Instructions

In a bowl toss the vegs with the salt. Let stand 3-4 hours. Drain and rinse and drain and them again. In a large non-reactive pot bring the remaining ingredients to a boil stirring to dissolve the sugar. Redice heat and simmer the liquid for 10 min. Add the vegs and bring to a boil then immediately pack in pint mason jars leaving 1/4" head space. Adjust lids and process 10 mins in BWB. Store for 3 weeks before eating.