Home › Preserving › Piccalilli

Piccalilli

4 dozen small cucumbers 2 heads cabbage 1 teaspoon ginger 3 quarts small green string beans 4 red peppers 4 green peppers + cup mustard seed vinegar 2 heads cauliflower 1 teaspoon pepper 1 teaspoon mace Tie spices in a muslin bag. Chop the vegetables, cover with salt and water, let stand over night. Drain thoroughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles; do this for three days, then keep in earthen crock tightly covered.