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READY IN:
SERVES:
8
YIELD:
8 Pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the vegetables and the salt and let stand overnight.
  2. In the morning, drain the vegetables pressing out the juice.
  3. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
  4. Discard the spice bag and seall the picalilli in hot jars.
  5. NOTE:
  6. One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

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