Piccalilli

Recipe adapted from Lisa Mygrant, Raven & Rose, Portland, OR

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Recipe adapted from Lisa Mygrant, Raven & Rose, Portland, OR

Piccalilli
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Give your turkey a tangy English spin with tumeric and mustard-spiced piccallili from Lisa Mygrant of Raven & Rose in Portland, Oregon.
Prep Time
45
minutes
Cook Time
20
minutes
Servings
8
cups
Total time: 65 minutes
Ingredients
  • 5 green tomatoes, cored and cut into eighths
  • Half of one large green bell pepper, cut into ¼-inch slices
  • 1 yellow bell pepper, cut into ¼-inch slices
  • 1 red bell pepper, cut into ¼-inch slices
  • 3 medium yellow onions, cut into ¼-inch slices
  • ¼ head of green cabbage, cut into ¼-inch slices
  • 2 tablespoons plus 1½ teaspoons fine sea salt
  • 2 cups apple cider vinegar
  • 1 cups light brown sugar
  • ½ cup honey
  • 1 tablespoon ground turmeric
  • 1½ teaspoons dry mustard powder
  • 1½ teaspoons whole cloves
  • One 1-inch cinnamon stick
  • 1½ teaspoons whole allspice berries
  • ¾ teaspoon celery seed
Directions
  1. To a large bowl, add the tomato wedges, bell peppers, onions and cabbage and sprinkle with the sea salt. Stir until all the vegetables are equally coated in salt and cover with a kitchen towel. Let the bowl sit out at room temperature for 8 hours or overnight.
  2. The next day, cover the vegetables with cold water, swish them around, then drain in a colander.
  3. To a large pot, add the vinegar, brown sugar, honey, turmeric, dry mustard and drained vegetables. To a square of doubled cheesecloth, add the cloves, cinnamon stick, allspice berries and celery seed and tie the bundle with kitchen twine. Add the spice sachet to the pot and bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables have softened and the liquid has reduced by one quarter, 15 minutes.
  4. Divide the vegetables into two 4-cup jars. Fasten the tops onto the jars and refrigerate for up to 3 weeks.
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