Piccalilli

Ingredients

• 8 quarts green tomatoes, chopped fine
• 1 quart onions, chopped fine
• 1 quart green peppers, chopped fine
• ½ cup of salt
• 2 dozen cloves
• 1 dozen allspice
• 2 oz. mustard
• ½ teaspoons cayenne
• 2 cups sugar

Method

1. 1

   Mix tomatoes, onions, and peppers with salt and let stand overnight.

2. 2

   Squeeze dry, cover with vinegar, bring to a boil.

3. 3

   Add spices and cook for about one hour.

4. 4

   Put up and seal air-tight.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 54. The excerpt below is the record exactly as published.

cup of salt, fill the jar with the salt and water, cover up, with a light weight on top to keep pickles under' water. MRS. JACOB GOLD, SR. Chow Chow. Beans, cabbage, tomatoes, onions. To every gallon of cut vegetables add: 1 table- spoonful of salt; 1 tabiespoonful of pepper; iy2 table- spoonfuls of mustard; 2 tablespoonfuls of molasses; y% teaspoonful of cloves; 1 quart of vinegar. Boil half an hour. MRS. JUL. KLINGELHOEFER. Cucumber Pickles. Take green cucumbers, about 4 or 5 inches long, soak 48 hours in strong brine, then pour off the brine and rinse with cold water. Boil together 1 quart of vinegar and y2 quart of water. Fill jars with the cucumbers, add to a two quart jar 4 small red peppers, y2 teaspoon whole black — 158 — peppers, a piece of alum the size of a small teaspoon, to restore the green color of cucumbers, pour the boiling vinegar over and seal tight. ANNA GOLD. Dill Pickles. Wash medium sized cucumbers, cover with cold water and allow to remain over night. Drain them the next day, wipe dry, and pack closely together in stone jars using plenty of fresh dill between the layers of cucumbers. To each half-gallon jar add 2 small red peppers, 1 teaspoonful of black peppers, and 2 bay leaves. To 6 quarts of water add 1 lb of rock salt and a small teaspoonful of alum. Heat the mixture to the boiling point, add 1 quart of pure cider vinegar and pour at once over the pickles covering them well. Seal tightly, Avhile hot. If fresh dill cannot be obtained, use dill seed in the proportion of a tablespoonful to each half-gallon jar. Fresh dill gives a better flavor to the pickles. MRS. OTTO KOLMEIER. Chow Chow, Chop fine tomatoes, sweet peppers, and onions. Salt over night, (each separately). Next morning wash the vegetables and drain through a cheese cloth. When drained put into jars. Boil vinegar and red peppers, pour over and seal tightly. MRS. H. CORDES. Sweet Pickle Cucumbers. Cucumbers; 3 quarts of vinegar; 1 cup of water; 2 cups of sugar; black pepper, green grapes and a branch of dill. — 159 — Wash well one bucket of medium sized cucumbers, place in brine that will float an egg and let stand over night. In the morning wash cucumbers in fresh water and wipe dry. Let the sugar, vinegar and water come to a boil, add cucumbers and boil for ten minutes. Press the cucumbers in a glass jar, with a little whole black pepper, a small bunch of green grapes and a little branch of dill. Fill with the boiling vinegar and seal. MRS. P. STEIN. Dill Pickles. 1 gal. small cucumbers; 2 qts. water; 2/3 qts. vinegar; 1/3 qt. salt; 4 tablespoonfuls dill seed; 2 tabiespoonfuls allspice and hot pepper; grape leaves and a small piece of alum. Lay the cucumbers in cold water over night. In the morning put them in jars in layers with grape leaves and spices. Let salt, vinegar and water come to a boil and pour hot over cucumbers. MRS. LOUIS OEHLER. Piccalilli. 8 quarts green tomatoes, chopped fine; 1 quart onions, chopped fine; 1 quart green peppers, chopped fine. Mix with % cup of salt and let stand over night. Then squeeze very dry, put in a kettle, cover with good vinegar and bring to a boil. Add 2 dozen cloves, 1 dozen allspice, 2 oz. mustard, y± teaspoons cayenne and 2 cups sugar

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