Piccalilli

Posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 1 hr 5 mins
• Yields: 20 quarts

Ingredients

• 2⁄3 cup salt
• 32  quarts green tomatoes, chopped
• 1  cup  grated horseradish
• 2  tablespoons ground cloves
• 2  tablespoons cinnamon
• 2  tablespoons allspice
• 2  tablespoons dried mustard
• 4  tablespoons pepper
• 2  cups brown sugar
•  vinegar

Directions

1. Sprinkle salt over the chopped tomatoes and let stand overnight.
2. Drain in colander.
3. Add horseradish, spices and sugar and enough vinegar to cover.
4. Bring to a boil and cook for 20 minutes.
5. Fill sterilized jars and seal.