Piccalilli

Ingredients

• one peck green tomatoes
• six onions
• four green peppers
• one cup salt
• a teacup of brown sugar
• one teaspoon black pepper
• one of mustard seed
• one of celery seed
• cloves and cinnamon to taste

Method

1. 1

   Chop, put on salt, and let stand over night.

2. 2

   In the morning drain off, put in kettle with other ingredients.

3. 3

   Boil until done.

4. 4

   Cover all with vinegar.

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

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