Picklelilly
Piccalilli or Green Tomato Relish
Piccalilli
Picklelilly
24 green tomatoes
6 green peppers
8 large onions
5 cup vinegar
4 cup sugar
2 Tbsp salt
2 Tbsp mustard seed
2 Tbsp celery seed
Rinse vegetables. Drain thoroughly. Combine vinegar, sugar, salt, and spices.
Heat and add vegetables. Boil for 15 minutes. Put into jars and seal.
Piccalilli or Green Tomato Relish
4 qt.chopped,peeled,cored green tomatoes(about 32 medium)
1 large head of chopped cabbage
2 cups chopped green peppers
1 cups chopped onions
1/2 cup salt
1-1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon prepared horseradish
4-1/2 cups vinegar
Combine vegetables in a large bowl. Sprinkle salt over vegetables and mix
thoroughly; let stand 3 to 4 hours. Drain, rinse thoroughly. Combine sugar,
spices, horseradish, and vinegar in a large sauce pot. Simmer 15 minutes. Add
vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch
head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a
boiling water canner.
Source(s):
Ball Canning cookbook
Piccalilli recipe from recipegoldmine.com.
Piccalilli
This is a delicious hot dog and hamburger relish!
4 cups finely chopped cabbage
4 cups finely chopped green tomatoes
1 cup finely chopped celery
2 large onions, finely chopped
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1/4 cup salt
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
1 1/4 cups cider vinegar
1 1/2 cups water
2 cups firmly packed brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
Dash of hot pepper sauce
Chop vegetables using the coarse blade of a food grinder or in a food processor.
Combine vegetables and salt; cover and let stand overnight. Drain off as much
liquid as possible, pressing through a clean, thin white cloth if necessary. Tie
cinnamon, cloves and allspice in a cheesecloth bag. Place vegetables, spice bag
and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer
20 minutes. Ladle into clean, hot jars, leaving 1/2-inch headspace; seal. Process
in boiling water bath 15 minutes.
Yields 4 pints.
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