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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Tomato Piccalilli (Relish) Recipe

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This recipe for Green Tomato Piccalilli (Relish) is from In the Kitchen with JP@Home, 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:  
1 peck (8 qts) of green tomatoes
3 pints cider vinegar
1 cup fine salt
3 lbs (6 cups) granulated sugar
7-9 onions
2 green peppers
1 Tbsp. each of cinnamon, allspice, and ground cloves


Have about a dozen clean mason jars and lids available
Directions:
Directions:
Slice tomatoes, onions and green peppers into a large bowl.
Strew with a cup of fine salt and let stand for 24 hours.

Drain thoroughly in a large colander.

In a large pot, bring to boil the cider vinegar with the granulated sugar, and when dissolved, add the spices.

Put the bowl of sliced tomatoes and vegetables into the hot liquid mixture and stir well.

Boil until the tomatoes are tender. While mixture is boiling fill the mason jars with very hot or boiling water.

When ready, empty the water in the mason jars and fill the hot jars with the mixture and seal with the lids.
Personal Notes:
Personal Notes:
This is my great grandmother Hawley's recipe. My mother and I usually made this at the end of the growing season when some of the tomatoes were still green. We often used this as a relish or condiment to go along with a roast lamb or ham. We gave the extra jars away as presents over the holidays.

 

 

 

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