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 (for more information see "Jars and Lids") with hot mixture, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Piccalilli in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.

Process Time at Altitudes of 0 - 1, 000 ft: 5 min.

1, 001 - 6, 000 ft: 10 min.

Above 6, 000 ft: 15 min.

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* Meal-Master format courtesy of Karen Mintzias