Piccalilli

Ingredients

• One large cabbage
• two quarts green tomatoes
• two quarts onions
• one quart peppers
• two quarts vinegar
• two cups sugar
• one tablespoon mustard seed
• one tablespoon allspice
• one tablespoon cloves

Method

1. 1

   Chop all fine, then add vinegar, spices, sugar, salt, mustard.

2. 2

   Boil ten minutes.

Nutrition per serving

Estimated from matched ingredients across 24 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. Boil until done. Cover all with vinegar. Piccalilli. One large cabbage, two quarts green tomatoes, two quarts onions, one quart peppers, two quarts vinegar, two cups sugar, one tablespoon mustard seed, one tablespoon allspice, one tablespoon cloves

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