Learn how to preserve piccalilli relish with this canning recipe and tutorial. Home canned piccalilli is a great way to use up all those green tomatoes that didn’t have time to ripen before your first frost. However, this is not your British piccalilli with mixed vegetables and tangy mustard flavor.
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours.
Green tomato piccalilli is easy to make using homegrown ingredients from your garden, and you can tailor the flavor to your liking by adjusting the spices. Here are a few tips to make this canning project easier: This sweet and savory relish is made from unripe green tomatoes, peppers, and onions.
In the South, piccalilli isn’t common but chow-chow, a relish with a base of chopped green (unripe) tomatoes is available. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables.