Recipe for Piccalilli | Almanac.com


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8 + pints
Preparation Method
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Piccalilli is a pickled relish made of a mixture of minced vegetables seasoned with vinegar, salt, and pickling spices. It’s a great topping on burgers with baked beans, weiners and brats, sausages, as a sandwich spread, and served with grilled and roasted meats.

It’s an old-time favorite and a wonderful way to use up green tomatoes! Makes a special gift.

24 green tomatoes
12 large sweet onions
12 large sweet peppers
1 heaping cup of salt
apple cider vinegar
1/2 cup pickling spices

Slice all vegetables into 1/4-inch thin slices and place in cheesecloth. Alternate tomatoes, onions and peppers, sprinkle salt between each layer and let stand overnight. NOTE: do not let vegetables come in contact with juice, you must support it and let juices drain from vegetables. The next day place all vegetables into a large pot with enough apple cider vinegar to cover and place the 1/2 cup of spices tied in cheesecloth into the pot. Cook slowly for 2 hours or until onions are tender. Seal in clean jars using the hotpack method.

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