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New England Piccalilli Relish Canning Recipe

This old-fashioned green tomato piccalilli recipe is easy to follow and makes in a delicious, sweet, and savory relish. Learn how to preserve piccalilli relish with this canning recipe and tutorial.
Prep Time30 minutes
Cook Time1 hour
Canning Time10 minutes
Course: Canning
Cuisine: American
Keyword: piccalilli recipe
Servings: 96 servings
Calories: 15kcal
Author: Grow a Good Life

Ingredients

  • 6 cups finely chopped cored green tomatoes about 4 pounds before prep
  • 2 large yellow onions finely chopped (about 2 cups chopped)
  • 2 large green peppers seeded and chopped (about 2 cups chopped)
  • 1 large red pepper seeded and chopped (about 1 cup chopped)
  • 1/4 cup pickling salt also called canning salt

Pickling Brine:

Instructions

Day 1: Prepare the Vegetables

  • Wash the tomatoes well under clean running water. Remove the cores, and finely chop them into 1/4-inch pieces using a food processor, food chopper, or knife and cutting board. Measure 6 cups of finely chopped green tomatoes and add to a large stainless steel pot.
  • Peel the onions, remove the ends, and chop them into 1/4-inch chunks. Measure 2 cups of finely chopped onions and add to the pot.
  • Rinse the peppers well under running water, remove the stems and seeds, and chop. Measure 3 cups of finely chopped peppers and add to the large pot.
  • Scatter 1/4 cup of pickling salt over the prepared vegetables, and stir until well combined.
  • Cover the pot and let the vegetable stand at room temperature for 12 hours or overnight. Place the pot in the refrigerator if the weather is warmer than 75˚F.

Day 2: Make the Piccalilli

  • Drain the vegetables into a colander, rinse well with clean water to remove the excess salt, and drain thoroughly.
  • Use your hands to press the mixture and squeeze out as much moisture as possible. Set the vegetables aside, rinse the pot, and place it on the stove.
  • Bundle the cinnamon, allspice, mustard seeds, and cloves in a spice bag or coffee filter tied with kitchen string.
  • Add the vinegar, brown sugar, and pickling spice bag to the saucepan. Bring the pot to a boil over medium-high heat while stirring to dissolve sugar.
  • Add the drained vegetables to the pot, and stir well to combine. Let the vegetables come to a boil, and then reduce the heat and simmer uncovered until the tomatoes are transparent, about 1 hour. Stir occasionally to prevent sticking.

Prepare the Canning Equipment:

  • Wash the canning jars, lids, screw bands, and tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Can the Relish:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner so they stay warm.
  • Use your canning funnel and ladle to fill the jar with the relish leaving 1/2-inch headspace.
  • Run the bubble popper through the jars to release air bubbles and wipe the rims. Adjust the headspace again if needed.
  • Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once all the jars are in the canner, adjust the water level so it is 2 inches above the jar tops.
  • Cover the canner and bring it to boil over high heat. Once the water boils vigorously, continue boiling and process the relish for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
  • When the processing time is complete, turn off the heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting the lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
  • After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center button on the cover. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a week.
  • Remove the screw-on bands and wash the jars to remove any residue. Then label, date, and store them in a cool, dark location. Allow 4 weeks for the piccalilli relish to develop flavor. Use home canned jars within 12 to 18 months for the best quality. Makes about 6 half-pint jars of piccalilli.

Notes

This tested safe canning recipe comes from the Ball Complete Book of Home Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. For altitudes of 1,001–6,000 feet = 15 minutes, above 6,001 feet = 20 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please get in touch with your local extension office.

Nutrition

Serving: 1tablespoon | Calories: 15kcal