Piccalilli Green Tomato Chutney Recipes

Steps:

• 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
• 3. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until tops of jars are covered by 2 inches of water. Bring water to a full boil then cover and process for 30 minutes.
• 4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to one year.

Steps:

• 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
• 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
• 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
• 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

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.

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).

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.