Piccalilli

Ingredients

• one peck of green tomatoes
• one pint of salt
• one head of cabbage
• six onions
• twelve green peppers
• one pint of molasses
• one tablespoon cloves
• one tablespoon allspice
• two ounces of white mustard seed

Method

1. 1

   Slice tomatoes, add salt, cover with cold water, let stand twenty-four hours; chop cabbage, onions, and peppers; cover with hot vinegar, drain through a sieve, add molasses and spices, cover with cold vinegar.

As published

This recipe was extracted from The new home cook book (1896), page 60. The excerpt below is the record exactly as published.

PICCALILLI. Mrs. C. Bradley. One peck of green tomatoes, slice them thin, add one pint of salt, cover with cold water, and let them stand twenty-four hours; then chop very fine one head of cab- bage, six onions, twelve green peppers ; then cover it with hot vinegar, drain it through a sieve, add one pint of molasses, one tablespoon cloves, allspice, two ounces of white mustard seed, and cover with cold vinegar. PICCALILLI. Mrs. Lamkin. One peck of green tomatoes ; (if the flavor of onions is desired, take eight, but it is very nice without any,) four green peppers; slice all, and put in layers, sprinkle on 10 146 THE HOME COOK BOOK. one cup of salt, and let them remain ovei;, night; in the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar ; add one cup of sugar, a tablespoon of each kind of spice ; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. SWEET GEEEN TOMATO PICKLES. Mrs. P. One peck of green tomatoes sliced, six large onions sliced ; sprinkle through them one teacup of salt, let them stand over night; drain off in the morning; take two quarts of water and one of vinegar, boil the tomatoes and onions five minutes ; drain through a colander, take four quarts of vinegar, two pounds of brown sugar, one-half pound of ground mustard, two tablespoons of cloves, two of ginger, two of cinnamon, one-half teaspoon of cayenne pepper, or instead five or six green peppers chopped ; boil fifteen minutes. This will keep good a year, if prepared according to the recipe, and is generally liked. PICKLED GEEEN TOMATOES. S. S. Pierce. One peck tomatoes, two quarts small white onions, one dozen green peppers, one cup salt, one cup sugar, one tablespoon of cloves, allspice, stick of cinnamon ; slice your tomatoes over night, and mix in the salt. In the morning drain off the water and throw it away ; put all the ingredients together and let it come to a boil. Put away for use. VALUABLE EECIPES. 147 CHOW-CHOW. Mrs. John Corthell. Two heads of cabbage

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