Piccalilli

Ingredients

• Take two hundred small cucumbers
• one large head of cauliflower
• two quarts of small white onions
• one-quarter of a peck of green tomatoes
• one bunch of celery
• one-half pound of mustard flour
• one pint of vinegar

Method

1. 1

   Salt vegetables overnight, boil in water twice, then drain.

2. 2

   Boil spices in vinegar, mix with mustard flour, and pour over pickles.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 270. The excerpt below is the record exactly as published.

PICCALILLI. Take two hundred small cucumbers, salt, one large head of cauli- flower, two quarts of small white onions, one-quarter of a peck of green tomatoes, one bunch of celery; salt over night. Next day put all in boil- ing water and haye it come up to a boil twice. Drain and put in a jar. Put all kinds of spice in a muslin bag and put into vinegar and boil. To make five gallons of piccalilli use one-half pound of mustard flour, mix it smooth in cold water, add to the boiling vinegar and pour over the pickles. Mrs. N. Sollitt. PICCALILLI— No. 2. Chop fine one peck of green tomatoes, and twelve large onions, add four green peppers and three red peppers coarsely chopped and one cupful of salt. Let stand over night; in the morning drain off the liquor. Now add two quarts of water and one pint of vinegar

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