Piccalilli

Ingredients

• One peck green tomatoes
• one cup of salt
• four green peppers
• six onions chopped fine
• two and one-half cups sugar
• one-half teaspoon ground black pepper
• one tablespoon mustard
• one tablespoon allspice
• one-half tablespoon cloves
• one tablespoon cinnamon
• one-half cup white mustard seed

Method

1. 1

   Cover with vinegar and boil until tender.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 52. The excerpt below is the record exactly as published.

Piccalilli. Two medium-sized heads of cabbage, one peck green toma- toes, three green peppers, one-half ounce whole pepper, two ounces mustard seed, one-half ounce whole cloves, one-half gallon of vinegar. Chop cabbage, tomatoes and peppers very fine. Put a layer of this and a light layer of salt alternately into a crock. Leave over night. Press through a colander, add spice and vinegar. Cook about one-half hour after it comes to a boil. Alice Troy. Piccalilli. Chop one peck green tomatoes, six onions and four green peppers. Put on one cup salt, and let stand over night. In the morning drain off, put in kettle with a teacup of brown sugar, one teaspoon black pepper, one of mustard seed, one of celery seed, and cloves and cinnamon to taste. Boil until done. Cover all with vinegar. Piccalilli. One large cabbage, two quarts green tomatoes, two quarts onions, one quart peppers, two quarts vinegar, two cups sugar, one tablespoon mustard seed, one tablespoon allspice, one tablespoon cloves. Chop all fine, then add vinegar, spices, sugar, salt, mustard. Boil ten minutes. Piccalilli. One peck green tomatoes chopped fine, one cup of salt sprinkled over them. Let it remain over night. Drain off. New Century Cook Book. 108 Four green peppers, six onions chopped fine, two and one-half cups sugar, one-half teaspoon ground black pepper, one table- spoon mustard, one tablespoon allspice, one-half tablespoon cloves, one tablespoon cinnamon, one-half cup white mustard seed

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