Piccalili

Ingredients

• One peck of green tomatoes
• eight large onions
• one cup of salt
• two quarts of water
• two quarts of vinegar
• one pound of sugar
• half a pound of white mustard seed
• two tablespoonfuls of ground pepper
• two of cinnamon
• one of cloves
• two of ginger
• one of allspice
• half a teaspoonful of cayenne pepper

Method

1. 1

   Chop tomatoes and onions, mix with salt, and let stand overnight.

2. 2

   Drain, boil with water and vinegar, then add sugar and spices.

3. 3

   Boil until tender and seal in jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 117. The excerpt below is the record exactly as published.

PICCALILI. One peck of green tomatoes; eight large onions chopped fine, with one cup of salt well stirred in. Let it stand over night; in the morning drain off all the liquor. Now take two quarts of water and one of vinegar, boil all together twenty minutes. Drain all through a sieve or colander. Put it back into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonfuls of ground pepper, two of cinnamon, one of cloves, two of ginger, one of allspice, and half a teaspoonful of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.