Piccalilli

Ingredients

• 1 peck green tomatoes
• 8 large onions chopped fine
• 1 cup of salt
• 2 quarts of water
• 1 quart of vinegar
• turn over it 2 quarts of vinegar
• 1 pound of sugar
• ⅓ pint of white mustard seed
• 2 tablespoons of ground pepper
• 2 of cinnamon
• 1 of cloves
• 2 of ginger
• ⅓ teaspoon of cayenne pepper

Method

1. 1

   Let tomatoes and onions stand overnight with salt, drain, and boil with water and vinegar for 20 minutes.

2. 2

   Drain again, return to kettle, add vinegar, sugar, and spices, boil until tender, and seal in jars.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 87. The excerpt below is the record exactly as published.

PICCALILLI — Mrs. W. J. Wickman. 1 peck green tomatoes, 8 large onions chopped fine, 1 cud of salt, well stirred in. Let it stand over night and in the morning drain off all the liquor, add 2 quarts of water and 1 quart of vinegar; boil all together 20 minutes. Drain all through a sieve or colander, put it back into the kettle again, turn over it 2 quarts cf vinegar, 1 pound of sugar, 1/3 pint tDf white mustard seed, 2 tablespoons of ground pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, and 1 of allspice, and % teaspoon of cayenne ■pepper

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