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Piccalilli Relish
Source: dLife

Homemade relish made with peppers, cabbage and onion.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 1/2 Other Carbs
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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1 cup  chopped green tomatoes
12 oz  fresh shredded cabbage
1 cup  fresh chopped onion
1 cup  fresh cauliflower
8 oz  medium cucumber
0 1/2 each  medium red bell peppers
0 1/2 each  chopped green bell peppers
2 oz  pickling spice
1 1/2 cup  cider vinegar
0 3/4 cup  sugar
0 1/2 tsp  ground turmeric
1 tsp  ground ginger
1 1/2 tsp  dry mustard
1 1/2 tsp  mustard seed
1 tsp  celery seeds
1 oz  pickling spice
1 oz  pickled onions
  1. Dice the vegetables and layer them in a bowl with the pickling salt. Refrigerator overnight to remove moisture from the vegetables.
  2. Rinse and drain the vegetables.
  3. 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.
  4. Add the vegetables to the pot and boil for an additional 10 minutes.
  5. Remove the pickling spice sachet and add the pickled onions (if using them) and boil for another 2 minutes.
  6. Remove from stove and allow to cool.
  7. 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.

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