Finely Cabbage Piccalilli

Finely Cabbage Piccalilli

Ingredients:
4 cups finely chopped cabbage
4 cups finely chopped green tomatoes
1 cup finely chopped celery
2 large onions, finely chopped
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1/4 cup salt
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
1 1/4 cups cider vinegar
1 1/2 cups water
2 cups firmly packed brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric

Directions:
Dash of hot pepper sauce
Chop vegetables using the coarse blade of a food grinder or in a food processor. Combine vegetables
and salt; cover and let stand overnight.
Drain off as much liquid as possible, pressing through a clean, thin white cloth if necessary. Tie
cinnamon, cloves and allspice in a cheesecloth bag. Place vegetables, spice bag and remaining
ingredients in a large pot. Bring to a boil; reduce heat and simmer 20 minutes.
Ladle into clean, hot jars, leaving 1/2−inch headspace; seal. Process in boiling water bath 15 minutes.
Yields 4 pints.
Piccalilli 240
Pickled Beets
6 medium−size beets, uncooked
Cold water to cover beets