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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Piccalilli Recipe

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This recipe for Piccalilli is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Quarts green tomatoes
1 Quart ripe tomatoes
3 green peppers
3 red peppers
3 onions
1 1/2 cup salt
2 Quarts vinegar
4 cups sugar
Directions:
Directions:
Use a food processor to chop (fairly small) all of the vegetables. Each year, I use slightly different peppers and you can vary tomatoes depending on your harvest. Sprinkle the salt over the chopped vegetables and let stand overnight. Drain and place in pot with vinegar. Cook until clear, at least an hour. Ladle into clean jars and process for about 20 minutes. Seal and cool. Makes six or seven pints.
Personal Notes:
Personal Notes:
Mike's grandmother introduced me to the term piccalilli. We have enjoyed it over the years as an accompaniment to beans, but it's also good with pork roast. Great way to use green tomatoes picked before the frost.

 

 

 

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