Another reason I was pleased to see the recipe was because I had raised all of the vegetables it called for in our garden this year. Here is the way the recipe reads:
|All the vegetables to use in piccalilli. I'll confess that I decided to|
use purchased onions. I have onions from my garden, but I've
already used the big ones and the little ones that are left are best
for use as pearl onions.
|The chopped vegetables with the salt sprinkled on top. This|
antique crock belonged to my great-great aunt Meme who
taught me to cook and is partly responsible for my fascination
with wood cookstoves.
|Vegetables and salt mixed together. This is one of those pictures|
where I wish we had smell-o-vision because the aroma of this mixture
|The chopped vegetables draining in a colander.|
|I used a plate to press as much liquid out of the vegetables as possible.|
|The sugar, vinegar, water, and spice mixture coming to a boil|
directly over the firebox.
|The vegetables coming to a boil after being added to the vinegar/sugar solution.|
You can see the water bath canner right behind this kettle over the firebox.
Bring to a boil and pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath five minutes. Yield: 6 pints.
Now, here are the things I did a little differently:
1. The green peppers that I wanted to use were a little small, so I used three instead of two.
2. I don't like messing with sterilizing jars, so I just had my jars hot by putting them on top of the reservoir. Then once they were filled, I processed them for ten minutes in the boiling water bath.
3. Maybe my onions weren't large enough, but my batch yielded only four pints and a four ounce jar of piccalilli.
|The finished piccalilli.|