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Piccalilli

Piccalilli, a highly seasoned pickled vegetable relish that gets its virulent yellow color from dry mustard and turmeric.

Makes 4 pints

• 4 cups finely chopped cabbage
• 4 cups finely chopped green tomatoes
• 1 cup finely chopped celery
• 2 large onions, finely chopped
  
• 2 red bell peppers, seeded and finely chopped
• 2 green bell peppers, seeded and finely chopped
• 1/4 cup salt
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 11/4 cups cider vinegar
• 11/2 cups water
• 2 cups firmly packed brown sugar
• 1 teaspoon dry mustard
• 1 teaspoon turmeric
• Dash hot pepper sauce

Chop vegetables using the coarse blade of a food grinder or in a food processor. Combine vegetables and salt; cover and let stand overnight.

Drain off as much liquid as possible from vegetables, pressing through a clean, thin white cloth if necessary. Tie cinnamon, cloves and allspice in a cheesecloth bag. Place vegetables, spice bag, vinegar, water, brown sugar, mustard, turmeric and hot pepper sauce in a large pot. Bring to a boil; reduce heat and simmer 20 minutes.

Ladle into clean, hot jars, leaving 1/2 inch head space. Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met. Process in a boiling water bath 15 minutes.

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