"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
4 pints




  • 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.

Questions & Replies

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  1. This is very much like the Piccalilli my Father's side of the family made, though they sliced all the veg into rounds. The brine is almost perfect for any pickling, including refrigerator pickles. Good Recipe!
  2. this is pretty much the same recipe I grew up smelling in my Moms kitchen- I love the smell and love the taste- I eat iton lots of stuff or all by itself as a little side. I cut it into chunk size pieced- just my preferance...thank you for listing this recipe- I made so much this year for gift giving%u2665
  3. I love the taste of this recipe, although I added a small hot pepper for a very subtle kick. I also left out the red pepper, so that my product would be an all-green relish.


I like to bake, garden, read and find sites like this on my computer. I'm an empty-nester so a lot of my cooking and baking is shared with my co-workers.
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