Piccalilli

Recipe Ingredients

1 lb	454g / 16oz	Green tomatoes - sliced half-moons
1		Green bell pepper - julienned
2		Zucchini - sliced half-moons (medium)
1		Yellow onion - halved, sliced thin
1		Jalepeño - julienned
1/2 cup	118ml	Salt
1/2 cup	118ml	Cider vinegar
1 cup	160g / 5.6oz	Light brown sugar
1 teaspoon	5ml	Celery seeds
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Ground ginger
1		Cinnamon stick
1/2 teaspoon	2.5ml	Turmeric
2		Bay leaves
1/4 teaspoon	1.3ml	Whole cloves
1/2 teaspoon	2.5ml	Whole black pepper
2 tablespoons	30ml	Salt

Recipe Instructions

Prepare vegetables, add 1/2-cup salt and allow to sit overnight.

Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool.

Refrigerate and serve as needed, keeps for about 2 weeks.

This recipe yields 6 to 8 serving.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B23) - from the TV FOOD NETWORK

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