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Publication #FCS8238

Pickled or Non-Fermented Foods: Piccalilli1

United States Department of Agriculture, Extension Service2


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 percent)
3 cups brown sugar
Figure 1. 



David Pimborough/iStock/

[Click thumbnail to enlarge.]

Yield: 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, for more information see "Jars and Lids," (FCS 8255), 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.


Process Time at Altitudes of

Style of Pack

Jar Size

0–1,000 ft

1,001–6,000 ft

Above 6,000 ft


Half-pints or pints

5 min



After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is FCS8238, one of a series of the Family, Youth and Community Sciences Department, UF/IFAS Extension. Original publication date February 1993. Revised July 2005. Reviewed January 2014. Visit the EDIS website at This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA.


Reviewed for use in Florida by Amy Simonne, professor, Food Safety and Quality, Department of Family, Youth and Community Sciences; UF/IFAS Extension, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.