This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
A. First, as it stands, there is neither cooking nor processing. The
recipe can not be used as is. Can it be made useable? Here's how to try.
B. What are the vegetable:acid proportions? Add the cups of
vegetable. There are 10 C vegetables. The 3 small hot peppers are negligible
so they do not need to be counted. There are 4 C vinegar. Notice that the
recipe did not specify 5% acidity.
C. What is the most similar USDA recipe? While the Piccalilli recipe
(p.18) might look similar because they both have shredded cabbage, it really
is not, because it has green tomatoes, an acid product, and the questionable
recipe has no acid foods. So, the USDA recipe to use is the Pickled
Pepper Onion Relish (p.18).
D. What are the USDA proportions? Twelve cups of vegetables to 6 C
recipe 10 C veg : 4 C acid = 2.4 C veg : 1 C acid
USDA 12 C veg : 6 C acid = 2.0 C veg : 1 C acid
Therefore, this trial recipe does not have enough acid to be safe.
E. What recommendations can be made?
If the vinegar were increased to five cups, the ratio would then be
2 C veg : 1 C acid (10:5). So, to use this recipe:
a. increase the vinegar to 5 C
b. use 5% acidity vinegar
c. boil the mixture for 30 min. to use USDA procedures
d. presterilize jars
e. process the filled jars for 5 min. in boiling water
OR: f. make the recipe as directed, do not seal it, refrigerate.
Note that the recipe all ready has much more sugar (4C) than the
USDA recipe, so the increased vinegar should still be acceptable. However,
the sugar could be increased still further to counteract the vinegar
increase if desired.
If the recipe is made in its original form, the jars should be covered
but the lids should not be sealed. There should be no vacuum in the jars.
Since nothing has been done to kill or inactivate any Cl. botulinum spores
or cells, air should be left in the jar. The air will prevent its growth.