Cookstr.com

Piccalilli Relish

Cookbook

Norman Van Aken's Florida Kitchen

Published by University Press of Florida

Piccalilli Relish
Piccalilli Relish
This image courtesy of Debi Harbin

Editor's Note: With this recipe for Piccalilli Relish, store-bought relish will be a thing of the past! This easy relish recipe includes an assortment of fresh and finely chopped vegetables with an assortment of seasonings, resulting in a flavorful relish you'll want to use again and again. You can use this easy relish recipe as an accompaniment to your favorite sandwiches and slathered on burgers and hot dogs. It also plays a starring role in this author's recipe for Piccalilli Tartar Sauce. You'll impress family and friends when you add this delightful relish to your condiment selection at your next cookout or potluck.

Makes5 cups

Easy

Make Ahead RecipeYes

Kid FriendlyYes

Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Family Get Together, Picnic

Taste and TextureCreamy, Herby, Savory

Type of DishSauces

Ingredients

  • 1 1/2 pounds green tomatoes, cored and finely chopped
  • 1 sweet onion, finely chopped
  • 2 stalks celery, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup kosher salt
  • 1 cup sugar
  • 2/3 cup apple cider vinegar
  • 1 tablespoon dry mustard powder
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • 1 tablespoon crushed red pepper
  • 1/2 teaspoon ground coriander

Instructions

  1. Toss the tomatoes, onion, celery, and bell peppers in a large bowl with the salt. Cover with plastic wrap and let sit at room temperature for 4 hours or overnight.

  2. Transfer the vegetables to a strainer and press gently to extract excess juice; discard those now salty juices.

  3. Transfer the vegetables to a 6-quart saucepan and add all the remaining ingredients. Cover, bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until vegetables are very soft, about 30 minutes.

  4. Transfer relish to a bowl and let cool.

  5. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.

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