Piccalilli

Name: Piccalilli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 pts
Ingredients: 8 quarts green tomatoes; 12 sweet red peppers; 12 green peppers; 1 quart small onion; 3 quarts cider vinegar; 7 cups granulated sugar; 1/2 cup salt; 1 cup mustard seeds; 3 tablespoons celery seeds; 1 tablespoon ground cinnamon; 1 tablespoon ground allspice

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Recipe by threeovens

From "The Good Housekeeping Cook Book" published in 1942.

READY IN: 55mins

YIELD: 12 pts

UNITS: US

INGREDIENTS

Nutrition

8

quarts green tomatoes
12

sweet red peppers
12

green peppers
1

quart small onion
3

quarts cider vinegar
7

cups granulated sugar
¹⁄₂

cup salt
1

cup mustard seeds
3

tablespoons celery seeds
1

tablespoon ground cinnamon
1

tablespoon ground allspice

DIRECTIONS

Wash tomatoes; cut out stem ends and quarter lengthwise.
Wash and seed peppers; quarter.
Peel and quarter onions.
Process vegetables in a food processor until they are chopped small.
Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
Strain vegetables again, discarding liquid and return to saucepan.
Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
Pour into clean, hot, sterilized preserve jars.
Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).

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