Smith's Piccalilli
Recipe from
The Food Channel
I remember in the hot summertime my mother making jars and jars of this relish. She used the piccalilli as a condiment for ham and beans. But you can use it any number of ways. For me, piccalilli is a pleasant reminder of summer.
Prep Time:
8 hrs
Total Time:
8 hrs 30 mins
Ingredients
-
2 quartsgreen tomatoes, choppedsee savings
-
4 largegreen peppers, choppedsee savings
-
1/4 cupsaltsee savings
-
2 cupscider vinegarsee savings
-
1/2 teaspoonfreshly ground black peppersee savings
-
1/2 teaspoondry mustardsee savings
-
1 1/2 teaspoonsground cinnamonsee savings
-
1 1/2 teaspoonsground allspicesee savings
-
1 1/2 teaspoonsground clovessee savings
-
1 teaspoonmustard seedssee savings
-
1 teaspooncelery seedssee savings
-
2 largeonions, choppedsee savings
-
3 cupssugarsee savings
Directions
1.
Combine the tomatoes and green pepper in a large bowl, sprinkle the salt over them, and cover. Let stand 8 hours or overnight. Drain well.
2.
Combine the vinegar and spices in a large heavy pot and bring to a boil. Add the remaining ingredients, including the tomatoes and green pepper, and bring to a boil again. Reduce the heat and simmer for 30 minutes, stirring occasionally.
3.
Transfer the piccalilli to sterilized 1-pint jars and seal. Refrigerate for up to 1 month.
Add Your Review
Related Recipe
- More Recipes Like This
- Blueberry Bars
- Fresh-Squeezed Lemonade
- Toasted Pita Chips
More Great Recipe Ideas from The Food Channel
