Piccalilli

Ingredients

• 1 peck green tomatoes sliced
• 14 peck onions sliced
• 1 cauliflower
• 1 peck small cucumbers
• handful grated horseradish
• 1 ounce tumeric
• 1 ounce whole cloves
• 14 pound whole pepper
• 1 ounce cas- sia buds or cinnamon
• 1 pound white mustard seed
• 1 pound English mustard

Method

1. 1

   Let stand in salt and water for 24 hours.

2. 2

   Put in kettle with spices, cover with cold vinegar.

3. 3

   Boil for 15 minutes and stir constantly.

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Piccalilli. 1 peck green tomatoes sliced, 14 peck onions sliced, 1 cauliflower, 1 peck small cucumbers. Let stand in salt and water 24 hours. Put in kettle with handful grated horseradish, 1 ounce tumeric, 1 ounce whole cloves, 14, pound whole pepper, 1 ounce cas- sia buds or cinnamon, 1 pound white mustard seed, 1 pound Eng- lish mustard

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