Piccalilli is a sweet and savory relish sweet dessert or new kind of chow-chow. Piccalilli is a southwestern condiment.
1 small red bell pepper, 1 small orange bell pepper, 12 green tomatoes, chopped, 2 red onions, 1 cup celery, 2 jalapeno peppers, 1 small head of cauliflower, 3 Persian cucumbers, 1 cup Cajun seasoning salt, 3 quarts apple cider vinegar, 1 cup sugar, 1 cup brown sugar, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 tablespoons ground mustard, 2 cinnamon sticks, 1 tablespoon mustard seeds, 2 tablespoons grated horse-radish.
Wash and cut up all the vegetables. Get out a large soup pot, layer the vegetables, salt after each layer. Refrigerate the pot for at least 6 hours. Drain the pot, add the remaining ingredients to the pot. Cook on medium heat until the vegetables are tender, remove from the stove, remove the cinnamon sticks and bay leaves. Pour into hot sterilized canning jars.
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I will try this for sure. Being a New Englander, I have never used Cajun seasoning nor horseradish in my Piccalilli. Sounds great!
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Barb, if you like a little spicy your will love it. Please let me know when you make it