Piccalilli

Ingredients

• Y bushel green tomatoes
• 3 pounds brown sugar
• 2 ounces white mustard seed
• 6 ounces stick cinnamon
• 3 ounces cloves
• 1% cups salt
• 2 ounces allspice berries
• Vinegar

Method

1. 1

   Wash tomatoes and peppers, peel onions, and cut cabbages in quarters.

2. 2

   Put the vegetables through food chopper, using a large knife.

3. 3

   Sprinkle alternate layers of vegetables with salt, cover, and let stand overnight.

4. 4

   Drain, add sugar, mustard seed, and the remaining spices, tied in a bag made of muslin or cheesecloth.

5. 5

   Pour on vinegar just to cover vegetables, bring to the boiling point, boil for 30 minutes.

6. 6

   Remove spice bag, fill glass jars with mixture, and adjust covers.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.

PICCALILLI Y bushel green tomatoes 3 pounds brown sugar 1% peck green peppers 2 ounces white mustard seed Y peck onions 6 ounces stick cinnamon 2 medium-sized cabbages 3 ounces cloves 1% cups salt 2 ounces allspice berries Vinegar

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