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Canning Piccalilli

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Canning Piccalilli

  • 6 cups chopped green tomatoes
  • 1 1/2 cups chopped sweet red peppers
  • 1 1/2 cups chopped green peppers
  • 2 1/4 cups chopped onions
  • 7 1/2 cups chopped cabbage
  • 1/2 cup canning or pickling salt
  • 3 tbsp whole mixed pickling spice
  • 4 1/2 cups vinegar (5 percent)
  • 3 cups brown sugar

Yield: 9 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Re-move spice bag. Fill hot sterile jars with hot mixture, leaving 1/2 inch headspace.For more information see "Sterilizing Empty Jars".

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Piccalilli in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or pints 5 min 10 15

Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.