Also called piccalilli, this sweet and sour condiment is a traditional accompaniment to cooked meats and a delicious addition to cold meat sandwiches. Home Canning for Victory, published in 1942, says, “this is one of the oldest of mixed, chopped pickles and there are many variations as to ingredients and seasonings.”
4 cups chopped green tomatoes
1 cup chopped firm red tomatoes
2 cups chopped red bell peppers
2 cups chopped green cabbage
¼ cup salt
1½ cups cider vinegar
1 cup packed light brown sugar
1 teaspoon mustard seed
¼ to ½ teaspoon hot red pepper (cayenne)
The day before canning, combine green and red tomatoes, peppers, cabbage, and salt in a nonmetal kettle or large bowl. Cover and refrigerate overnight.
The next day, drain vegetables very well, discarding liquid. Rinse and drain again. Bring vinegar, brown sugar, mustard seed, and red pepper to a boil in a 5-quart enameled saucepan. Stir in vegetables and simmer 20 minutes.
Meanwhile, sterilize jars and prepare equipment for processing relish (see here).
When relish has cooked, pack into jars; seal and process 15 minutes in boiling water bath canner (see here). Cool to room temperature. Check seal, label, and store. Use within 1 year.
3 to 4 Pints