1405 SW Vermont St.
Portland OR 97219
United States



Piccalilli Relish

Sarah West

adapted from the Ball Complete Book of Home Preserves

5 cups finely chopped cabbage
4 cups chopped cored green tomatoes
1½ cups chopped onion
1 cup chopped seeded red bell pepper
1 cup chopped seeded green bell pepper
3 Tbsp. salt
1¼ cup pickling spice
4 Tbsp. coarsely chopped gingerroot
2 Tbsp. mustard seeds
3 cups white vinegar
1¾ cups water
1 cup granulated sugar
2 tsp. ground turmeric


  1. In a large glass or stainless steel bowl, combine cabbage, green tomatoes, onions, red and green peppers and salt. Cover and let stand in a cool place (70 ̊-75 ̊F) for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.
  2. Tie pickling spice, gingerroot, and mustard seeds in a square of cheesecloth, creating a spice bag.
  3. In a large stainless steel saucepan, combine drained cabbage mixture, vinegar, water, sugar, turmeric, and spice bag. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 20 minutes. Discard spice bag.
  4. Ladle hot relish into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to “fingertip-tight”.
  5. Place jars in canner and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.


From the recipe collection of:
Hillsdale Farmers’ Market Chef Kathryn Yeomans
The Farmer's Feast