Piccalilli

Name: Piccalilli
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 pints
Ingredients: 5 green tomatoes; 5 green peppers; 2 red peppers; 5 onions, peeled; 1 small cabbage; 1/4 cup salt; 3 cups brown sugar; 1 1/2 teaspoons celery seeds; 1 tablespoon mustard seeds; 1 tablespoon whole cloves; 2 inches cinnamon sticks; 1 tablespoon allspice berry; 2 cups mild cider vinegar

(2)

Recipe by ChrisF

I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.

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READY IN: 1hr 15mins

YIELD: 4 pints

UNITS: US

INGREDIENTS

Nutrition

5

green tomatoes
5

green peppers
2

red peppers
5

onions, peeled
1

small cabbage
¹⁄₄

cup salt
Brine
3

cups brown sugar
1 ¹⁄₂

teaspoons celery seeds
1

tablespoon mustard seeds
1

tablespoon whole cloves
2

inches cinnamon sticks
1

tablespoon allspice berry
2

cups mild cider vinegar

DIRECTIONS

Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
Sprinkle them with the 1/4 cup salt.
Cover and let stand overnight.
Next day.
Cover with cold water and drain.
Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
Bring to the boiling point and cook slowly 15 minutes.
Pack in pint jars.
And process in boiling water bath to seal.

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