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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.

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