I don't believe I have ever had piccalilli before so am not sure what size it should be, but would suggest you try out the different blades for the different vegetables. It might be that you would want to use more than one appliance to chop up your vegetables. When I make salsa I use my blade on my food processor and just pulse each vegetable then put them all together. I don't know what is best for you, just try it and see I guess. Let us know what you decided.

Sue

I make a relish with green tomatoes, peppers, onions, apples and spices and it makes the kitchen smell so darn good......But, I use a very, very old grinder that you attach to the counter....It's one of those that is "hand powered", lol..It's probably an antique, belonged to my late mother in law and I just love it....

Do you have a recipe for that relish? Green tomatoes...I will have many, many of them. TIA (I think I can already smell it!)

If you have a food processor, using the 'pulse' option will do a good job for you.

Sorry to be late responding, but I've been up to my elbows in garden produce.

My first attempt is not the piccalilli of my childhood memories, due to my own fault, but it's not too bad. It's spicy and edible, and will be eaten because I try very hard to not waste food.

The recipe was to make nine half-pints. I wound up with 14.

Marilyn Sue - I was hoping for a "salsa" type chopped veggie mix. I think the pieces should be about 1/4" square, give or take. I'd rather them be bigger than smaller.

Sunny DJ - I have one of those old hand grinders, too. I believe it's going to be the correct tool for this job. It's the one my Mom recommended, too.

Nanny 98 - I'll add the recipe at the end of this response.

It did smell wonderful when I was heating the vinegar, sugar and spices. The relish does taste good, it's just the texture/look is off.

Kay Jones My final choice was the food processor. I tried it with the medium shredding disc first; the bits were still to fine and juicy. I tried the steel blade and "pulsed" as several people suggested. That was the best result so far.

Since I had spent more than two hours trying to get the KitchenAid grinder assembled and tested, I was about out of patience.

I've had the grinder attachment for several years and never "tested" it. I could not remove the grinder "worm" and then the unit would not fit into the front of the mixer body correctly. Even Wes, as strong as he is, was barely able to push it in. I'm calling KA later about the problem.

Lesson #1 - Anytime I purchase an accessory or a new gadget; I will test it immediately. It's to late to return this part now, and even though it was 60% off, it was still a waste of money and storage space.

When I did get the KA grinder in place, with the "course" blade, it still basically made juice from my green tomatoes. I can see it would have some uses, but not for piccalilli.

Lesson #2 - I have too many kitchen toys. I would have spent less time and had far less stress if I had just pulled out my huge, sharp chef's knife and sliced-and-diced the veggies.

Next summer I'll make another batch of piccalilli. I'll use the iron hand grinder, attached to the kitchen table and arm powered...just like Grandma did. She knew her stuff! LOL I've made notes all over my recipe sheet.

Recipe for Piccalilli

Yield: About 9 half-pints (or 14 for Carol! LOL)

8-10 large green tomatoes to make 6 cups chopped green tomatoes
4-5 sweet red peppers (you can also use yellow and orange peppers for added color) to make 1-1/2 cups chopped.
3 large green bell peppers to make 1-1/2 cups chopped
3 lbs. of sweet onions to make 2-1/4 cups of chopped onions
1 large head or 2 medium heads of cabbage to make 7-1/2 cups of chopped cabbage
1/2 cup canning or pickling salt
3 Tbsp. whole mixed pickling spice
4-1/2 cups white vinegar (5%); apple cider vinegar also works well.

3 cups brown sugar

DAY 1
Note the 12 hour soaking; you can either start in the morning and finish in the evening, (Ha!) or start at night and complete it the next morning.

Step 1 - Select and wash the vegetables
Choose fresh, firm vegetables without soft spots or blemishes. Wash the veggies under cool water and drain.

Step 2 - Chop the veggies (Ha!)

You'll need to make:

6 cups chopped green tomatoes
1-1/2 cups chopped sweet red/yellow/orange peppers
1-1/2 cups chopped green peppers
2-1/4 cups chopped onions
7-1/2 cups chopped cabbage

Chop the vegetables as fine or as coarse as you like.

Step 3 - Mix the vegetables with the salt

Mix the vegetables in a large pot or bowl with 1/2 cup of canning or pickling salt, then pour enough hot (from the facet hot, not boiling) to cover the vegetables.

Let it stand 12 hours (countertop, out of direct sunshine is fine). Caroline put hers in the fridge.

DAY 2

Step 4 Prepare jars, lids, get canner ready.

Step 5 - Drain and dry the vegetables!

Drain and press the vegetables in a clean white cloth - cheesecloth, a clean pillow case even works, paper towels will do - to remove all possible liquid.

Step 6 - Add spices, sugar and vinegar

Tie the 3 tablespoons of whole mixed pickling spice loosely in a spice bag and add it to a large pot with the:

4-1/2 cups white vinegar (5%); apple cider vinegar also works well.

3 cups brown sugar

Step 7 - Heat to a boil in a sauce pan.

Heat the mix from Step 6 to a boil in a sauce pan. Add the drained/squeezed vegetables and return to a boil.

Step 8 - Remove the spice bag and fill your jars

Remove spice bag. Fill hot sterile jars with the hot mixture, to within 1/4 to 1/2 inch of the top, wipe rims, seat the lid and hand-tighten the ring around them. (Note: larger jars are not recommended.)

Water Bath process for 5-15 minutes depending on your altitude.

Can be eaten immediately, or keeps for 12-18 months.

Here is a link that might be useful: Many great canning recipes here

I am glad you got your piccalilli made. I have been making salsa all day and I just use my Kitchen Aid food processor and pulse the vegetables. I have one of the old hand crank grinders but never did like it. No place to fasten it to, plus juices usually ran out all over the place. I don't know how much longer this evening I will be canning. Will finish the job though.

Sue