"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Piccalilli Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Piccalilli, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 peck green tomatoes, sliced
3 lbs onions, peeled and sliced
3 large green peppers, cut into strips
3 red peppers (sweet), cut into strips
1 c salt
2 c sugar
1 1/2 quarts vinegar
1 c whole mixed pickling spice
2 c water

Directions:
Directions:
Prepare washed vegetables and put in a kettle in layers, sprinkle each layer with some of the salt. Let stand overnight, then drain in a colander. Rinse with cold water to remove as much of the salt as possible. Drain again.
Put vegetables in kettle with sugar, vinegar and water. Tie spices in cheesecloth bags and add. Cook slowly until mixture has thickened slightly, about 1 to 1 1/2 hours. Seal in hot sterilized jars. Makes about 7 quarts.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

151W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!