Piccalilli

Ingredients

• 4 cups of sugar
• 7 cups of vinegar
• 1 pk. of green tomatoes
• About 1 cup of salt
• 10 cents worth of small onions
• 5 cents worth of mixed spices

Method

1. 1

   Slice the tomatoes and strew with 1 cup of salt.

2. 2

   Peel the onions and put into salt water.

3. 3

   Let both tomatoes and onions stand until the next day.

4. 4

   Now take both out of the salt water and bring them to boil in weak vinegar water.

5. 5

   When that turns yellow, strain it, put the tomatoes and onions back into the kettle, add sugar, 7 cups of vinegar and spices and boil until nearly done.

6. 6

   Fill into cans or stone jars and close them tightly.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 170. The excerpt below is the record exactly as published.

PICCALILLI. Vinegar water 4 cups of sugar 7 cups of vinegar 1 pk. of green to'matoes About 1 cup of salt 10 cents worth of small onions 5 cents worth of mixed spices

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