Piccalilli

Ingredients

• half bushel green tomatoes
• an equal quantity of cabbage
• one dozen each onions
• one dozen each green peppers
• one pint salt
• cover with good vinegar
• two pounds brown sugar
• two tablespoons each celery seed
• two tablespoons each cinnamon
• one each allspice
• one each cloves
• two grated nutmegs
• one half cup ground pepper
• one pint horse-radish

Method

1. 1

   Chop all vegetables fine, sprinkle with salt, and let stand overnight.

2. 2

   Drain, cover with vinegar, and boil slowly for one hour.

3. 3

   Drain again and put in a jar.

4. 4

   Boil remaining ingredients and pour over.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 438. The excerpt below is the record exactly as published.

half bushel green tomatoes, twenty onions, and eighteen large cucumbers, peeled; chop each separately, drain overnight, first sprinkling witn salt. In morning take two pounds brown sugar, two gallons best cider vinegar, four ounces mixed spices, one-half dozen small red peppers, chopped, four ounces ground mustard, two each of white mustard seed and celery seed. Put vinegar on stove with spices and sugar, and let come to a boil, add the pickles, well draineo, and heat all to boiling point ; can and seal. 8ome cook an hour or two. In drain- ing vegetables put in cloth sacks, hanging where they can drip. Or take in all a gallon of pickles, green shelled beans, corn, small pickles, small cantelopes, green tomatoes, and squashes; cut in small pieces, sprinkle with two tea-cups salt, just cover with water, and let stand overnight, then rinse well in cold water. Put two quarts vinegar in porcelain kettle with cup sugar, five tablespoons whole white mustard seed, and three tablespoons celery seed ; boil five minutes, put in the pickles, and boil half an hour ; mix one- fourth pound ground mustard in a little vinegar and stir it just as it is taken from fire. Instead of chopping the vegetables, etc., they may be put through the sausage gnnder, if wanted cut fine, and some add a pint grated horse-raaish. Hawkeye Mangoes. — Take ereen muskmelons, prepared and soaked in brine, as directed, and scald them in vinegar spiced with cinnamon and cloves. For filling, chop fine two medium-sized heads of cabbage, sprinkle with salt and let stand overnight; add one pound each chopped raisins, white mustard and celery seed^ three pints grated norse-radish, one of nasturtium seed, a little ground mustard, ounce turmeric, pint olive oil, cup sugar, one nutmeg, grated, and a few small pickles added if desired. When melons are filled, sew in piece, place in jar and cover with vinegar, either hot or cold, adding a little sugar, if wished. For a Horse-radish FilU7}g, take in proportion of one-third grated horse- radish to two-thirds mustard seed, and to a ouart of this, use tea- spoon each mace, ground mustard, sugar ana celery seed, two of grated onion, dozen pepper corns, a little ginger and half teaspoon salad oil. PicaUiUL — Take half bushel green tomatoes, an equal quantity of cabbage, and one dozen each onions and green peppers, or cayenne if green peppers cannot be had ; chop all fine, mix, sprinkle one pint salt over and through them, and let stand ovemignt. In the morning drain oif bnne, cover with good vinegar and boil slowly one hour. Then drain and put in a jar. Take two pounds brown sugar, two tablespoons each celery seed, 510 PICKLES. and cinnamon, one each allspice and^ cloves, two grated nutmegs* one half cup ground pepper and one pint horse-radish

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