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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Piccalilli Relish

Source: dLife

Homemade relish made with peppers, cabbage and onion.

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	22.5

Total Carbs	6.2 g

Dietary Fiber	0.7 g

Sugars	4.4 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	63.2 mg

Protein	0.5 g

Sodium	4.8 mg

Dietary Exchanges 0.2 Fat, 0.4 Vegetables, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup chopped green tomatoes 12.0
12 oz fresh shredded cabbage 1.0
1 cup fresh chopped onion 1.0
1 cup fresh cauliflower 8.0
8 oz medium cucumber 0.5
0 1/2 each medium red bell peppers 0.5
0 1/2 each chopped green bell peppers 2.0
2 oz pickling spice 1.5
1 1/2 cup cider vinegar 0.75
0 3/4 cup sugar 0.5
0 1/2 tsp ground turmeric 1.0
1 tsp ground ginger 1.5
1 1/2 tsp dry mustard 1.5
1 1/2 tsp mustard seed 1.0
1 tsp celery seeds 1.0
1 oz pickling spice 1.0
1 oz pickled onions

Directions

Dice the vegetables and layer them in a bowl with the pickling salt. Refrigerator overnight to remove moisture from the vegetables.
Rinse and drain the vegetables.
To make the marinade, in a large noncorrosive stockpot mix sugar, vinegar, tumeric, ginger, dried mustard, mustard seed, celery seed, and pickling spice sachet. Bring to a boil, and boil for 2 minutes.
Add the vegetables to the pot and boil for an additional 10 minutes.
Remove the pickling spice sachet and add the pickled onions (if using them) and boil for another 2 minutes.
Remove from stove and allow to cool.
Pack the vegetables in jars, then fill with the pickling mixture until the vegetables are covered. Store and refrigerate in covered jars. Serve chilled as a relish or on sandwhiches.