"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Piccalilli Relish Recipe

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

Contributor:  
Contributor:  
Jean Groberg
Added: Monday, May 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 quarts green tomatoes
12 green peppers
12 red sweet peppers
1 quart large sweet onions
3 quarts cider vinegar
7 cups sugar
1/2 cup salt
1 cup mustard seed
3 Tablespoons celery seed
1 tsp. cinnamon
1 tsp. powdered allspice

Directions:
Directions:
Wash and sterilize about 12 pint canning jars.

1. Clean and quarter vegetables and grind in food grinder. Drain. Place in large kettle and add 2 quarts cider vinegar.
2. Boil uncovered for 30 minutes -- stirring often.
Drain again. Discard liquid. Place drained mixture back in kettle and stir in the remaining quart of cider vinegar, sugar, salt, seeds and spices. Stir well so sugar and salt dissolves.
3. Simmer mixture uncovered 3 minutes, stirring well until well heated.
4. Pack into hot sterilized jars. Seal with new canning lids.

Number Of Servings:
Number Of Servings:
makes about 12 pints
Personal Notes:
Personal Notes:
This is a good way to use those garden tomatoes that didn't get a chance to ripen before the frost threatens to end your growing season.
My college roommate, Marilyn Tall from Rigby, Idaho kept our apartment supplied with this delicious relish that her mother made. It is wonderful with meats and lots of things. Especially good in a grilled cheese sandwich!

 

 

 

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