Picolli

Ingredients

• one-half bushel tomatoes
• one quart onions
• three small peppers
• three pounds sugar
• one ounce mustard seed
• two tablespoons of cinnamon
• two tablespoons of cloves
• two tablespoons of allspice

Method

1. 1

   Slice the tomatoes the night before, and put a layer of tomato an inch thick, then a good handful of fine salt, and continue until the whole are sliced.

2. 2

   In the morning squeeze the fruit out and add the onions, cover with vinegar, and let it come to boil.

3. 3

   Then drain off the vinegar, add a gallon of fresh vinegar and the rest of the ingredients.

4. 4

   Cook till tender.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.

PICOLLI. BY MBS. HENEY W. BLAIR. (Wife of Senator from New Hampshire.) ^NE-HALF bushel tomatoes, one quart onions, three small peppers, three pounds sugar, one ounce mustard seed

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