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Monday, April 28, 2014

Old-Time Piccali lli

Old-Time Piccali lli

 This highly seasoned vegetable relish is a terrific way to use the vegetables from your summer garden, but even if you buy most of the ingredients at the super market or a farm stand , you’ll be impressed by just how good this healthy veggie dish tastes.

Makes about 2 pints

3 cups peeled and chopped green tomatoes
3 cups peeled and chopped red tomatoes
2 cups finely chopped cabbage
1cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
2 ½ tablespoons pickling salt
1 ½ cups apple cider vinegar
1 ¼ cups SPLENDA Granular
1 tablespoon mixed pickling spices

             In a large glass or plastic bowel, combine green and red tomatoes, cabbage, onion, green pepper, red pepper, and pickling salt. Cover with a clean cloth and let set at room temperature for 3 hours. Drain mixture well, but do not rinse, pressing to remove as much liquid as possible. In a large saucepan, combine vinegar and SPLENDA . Tie the pickle spices in a spice bag or a 4-inch square of cheesecloth. Add spicebag to vinegar solution. Mix gently to combine . Bring mixture to a boil , string occasionally. Lower heat, cover, and simmer for 15 minutes, stirring often. Stir a drained vegetables. Continue to simmer for 20 minutes, stirring occasionally. Remove spice bag. Ladle hot mixture into hot sterilized pintjars, leaving a ½- inch headspace. Seal and process in a boiling- water canner for 15 minutes.

Each 1 tablespoon serving equals

HE: 8 Optional Calories
8 Calories *0gm Fat * 0gm Protein
2 gm Carbohydrate * 225 mg Sodium
4 mg Calcium *0 gm Fiber


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