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Barger Estate Piccalilli

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Combine vegetables and mix with salt.
  2. Let stand overnight.
  3. Drain and press in a clean, thin white cloth to remove all liquid possible.
  4. Combine vinegar, sugar and add spices tied in a bag.
  5. Bring to a boil then add vegetables and simmer 5 minutes.
  6. Remove spice bag then pack into pint jars to within ½ inch of top and seal.
  7. Process for 5 minutes.

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