Grandad'S Piccalilli

1. 1

   Slice tomatoes, onions and peppers.

2. 2

   Place in layers in a large enamel kettle and sprinkle salt between each layer.

3. 3

   Cover and let stand for 24 hours.

4. 4

   Drain and rinse twice.

5. 5

   Tie pickling spices in a cheesecloth bag.

6. 6

   Mix sugar, vinegar and pickling spices and bring to a boil.

7. 7

   Add vegetables and bring to a rolling boil and cook for 10 minutes.

8. 8

   Pack in jars; seal and process in hot water bath for 10 minutes.

9. 9

   Let stand for 2 weeks before using.

10. 10

    Yields 15 to 17 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.