Picalilli is a British relish of chopped pickled vegetables and spices.

Picalilli.

• 6 cups chopped green tomatoes
• 1-1/2 cups chopped sweet red peppers
• 1-1/2 cups chopped green peppers
• 2-1/4 cups chopped onions
• 7-1/2 cups chopped cabbage
• 1/2 cup canning or pickling salt
• 3 Tbsp whole mixed pickling spice
• 4-1/2 cups vinegar (5%)
• 3 cups brown sugar
• Yield: About 9 half pints

Procedure:

Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one half. Remove spice bag. Fill hot sterile jars with hot mixture, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.