"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Piccalille-Version 2 Recipe

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This recipe for Piccalille-Version 2, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gram Helenís recipe box
Added: Thursday, November 1, 2007


(Group 1)
1 peck of green tomatoes
1 head of cabbage
8 large onions
3 peppers
1 cup of salt
(Group 2)
2 quarts vinegar
1 lb brown sugar
1/4 pound mustard seed
2 tbsp cinnamon
2 tbsp ground pepper
1/4 tsp cayenne pepper
(Group 3)
1tbsp cloves
1 tbsp allspice
2 tbsp ginger

Chop together Group 1, sprinkle with salt and let stand overnight.
In the morning drain off the liquid, add Group 2. Place Group 3 in a cooking bag (you only want the flavor not the pieces) and add to the pan.
Boil the mixture for 30 minutes stirring frequently.
Jar and process.

Number Of Servings:
Number Of Servings:
small army
Personal Notes:
Personal Notes:
Either version 1 or version 2 or both are from Kay Donovan, I can't really tell from the page. However, Gram and Kay made fabulous Piccalilli, check with Denise which receipe she used.




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