Piccalilli Or Green Tomato Relish Food

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICCALILLI (GREEN TOMATO CHUTNEY)

Steps:

• Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
• Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
• Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
• Boil for 30 minutes, stirring often.
• Drain and discard liquid.
• Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
• Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

PICCALILLI

Steps:

• First you need to make a salt brine.
• In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
• Add all the vegetables and capers.
• Put a plate onto the vegetables to make sure they stayed submerged in the brine.
• Cover and keep in the fridge for 24 hours.
• Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
• Bring to the boil, reduce the heat and cook for 15 minutes.
• Leave to cool.
• The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
• Place the rinsed vegetables into a pan, cover with cold water.
• Bring to the boil then reduce the heat to a gentle simmer.
• Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
• In another pan, melt the butter, add the flour and stir thoroughly.
• Cook gently for 5 minutes taking care not to burn the flour.
• Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
• Add the turmeric, mustard powder and black pepper stir well.
• You should now have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
• Pour into sterilized jars and seal.
• Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
• Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

PICCALILLI

Steps:

• Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
• Sprinkle them with the 1/4 cup salt.
• Cover and let stand overnight.
• Next day.
• Cover with cold water and drain.
• Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
• Bring to the boiling point and cook slowly 15 minutes.
• Pack in pint jars.
• And process in boiling water bath to seal.