Piccalilli Relish

Ingredients

Instructions

1. 1The day of canning, wash 6 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2The night before, wash and finely chop the green tomatoes, cabbage, onion, and bell peppers, combine them in a large bowl, sprinkle with 1/4 cup canning salt, cover, and let stand in the refrigerator for 8 to 12 hours; the next day, drain the vegetables well in a colander, pressing out as much liquid as possible.
3. 3In a large pot, combine the drained vegetables with 2 cups white vinegar (5% acidity), 1 cup sugar, mustard seed, celery seed, allspice, and cinnamon, and bring to a boil, stirring occasionally.
4. 4Reduce the heat and simmer the relish for 10 minutes, stirring occasionally, then ladle the hot relish into the hot jars, keeping the vegetables and liquid evenly distributed.
5. 5Make sure the liquid covers the vegetables and leave 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot liquid if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavors to blend, and refrigerate after opening.
11. 11Do not skip draining the salted vegetables or reduce the vinegar in the relish, since both steps keep this piccalilli properly acidic and shelf-stable.