Piccalilli

Ingredients

• a peck of green tomatoes
• a pint of salt
• one head of cabbage
• six onions
• twelve sweet peppers
• a tablespoonful of cloves
• a tablespoonful of allspice
• two ounces of white mustard-seed
• a pint of molasses
• scalding vinegar

Method

1. 1

   To a peck of green tomatoes, sliced thin, add a pint of salt.

2. 2

   Cover with cold water and let them stand twenty-four hours.

3. 3

   Then chop fine one head of cabbage, six onions, and twelve sweet peppers.

4. 4

   Cover with scalding vinegar and drain through a sieve.

5. 5

   Pack the mixture in a jar, mix with vinegar enough to cover the whole; add a tablespoonful each of cloves and allspice, two ounces of white mustard-seed and a pint of molasses.

6. 6

   Let the whole come to a boil and add the vegetables, either hot or cold, preferably cold.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 140. The excerpt below is the record exactly as published.

Piccalilli. This is simply mixed pickle, chopped. It may be fairly cooked, or'better, only scalded. Here is a good recipe : To a peck of green tomatoes, sliced thin, add a pint of salt. Cover with cold water and let them stand twenty-four hours. Then chop fine one head of cabbage, six onions (or not as you please) and twelve sweet peppers. Cover with scalding vinegar and drain through a sieve. Pack the mixture in a jar, mix with vinegar enough to cover the whole ; add a tablespoonful each of cloves and allspice, two ounces of white mustard-seed and a pint of molasses

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