Red Piccalilli

Ingredients

• Tomatoes, 1 peck,
• Salt, 1 cup.
• Onions, chopped fine, 10,
• Red peppers, large and chopped fine, 6,
• Chilli peppers, chopped, 6 or 7,
• Grated horseradish, 1 cup,
• Whole allspice, 2 tablespoons.
• Cinnamon (whole), 2 sticks,
• Whole cloves, 1 tablespoon.
• Sugar, 1% cups.
• Vinegar.

Method

1. 1

   Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander; in the morning chop them fine.

2. 2

   Put all spices in a lace bag, mix all ingredients together, in a kettle and cover with vinegar.

3. 3

   Cook slowly uncovered for about 2 hours.

4. 4

   Put in Mason fruit-jars, quart or pint.

5. 5

   It is not necessary to be so particular in sealing as in case of fruit.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.

RED PICCALILLI Tomatoes, 1 peck, Salt, 1 cup. Onions, chopped fine, 10, Red peppers, large and chopped fine, 6, 188 AROUXD-THE- WORLD COOK BOOK PICKLES AND RELISHES Chilli peppers, chopped, 6 or 7, Grated horseradish, 1 cup, Whole allspice, 2 tablespoons. Cinnamon (whole), 2 sticks, Whole cloves, 1 tablespoon, Sugar, 1% cups. Vinegar. Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander ; in the morning chop them fine. Put all spices in a lace bag, mix all in- gredients together, in a kettle and cover with vinegar. Cook slowly uncovered for about 2 hours. Put in Mason fruit-jars, quart or pint. It is not necessary to be so particular in seal- ing as in case of fruit. CHUTNEY Apples, chopped, 2 quarts, Tomatoes, chopped, 3 quarts, Onions, chopped, 1 quart. Green peppers, chopped, 1 quart, Raisins, chopped, 1 pound, Ground allspice, 2 tablespoons. Ground white mustard seed, 2 tablespoons. Ground cloves, 1 tablespoon. Ground cinnamon, 1 tablespoon, Turmeric, 1 tablespoon. Brown sugar, 2 cups, Vinegar, 2 quarts, Salt, 2 tablespoons. Mix all well together, the chopped vegetables, and the ground spices, sugar and vinegar, the salt being mixed with the ground spices. Place in a kettle, and boil for about 2 hours. 189 PICKLES AND RELISHES AROUND-THE- WORLD COOK BOOK PICKLED RED CABBAGE Red cabbage, 1 large head, Vinegar, 2 quarts. Salt, 2 tablespoons. Whole black peppers, 1 tablespoon, Mace, 2 blades. Cinnamon, 2 sticks. Whole cloves, 1 tablespoon.

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