Recipes >
Smith's Piccalilli
Ingredients
- 2 quarts green tomatoes, chopped
- 4 large green peppers, chopped
- 2 cups cider vinegar
- 1/4 cup salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 large onions, chopped
- 3 cups sugar
I remember in the hot summertime my mother making jars and jars of this relish. She used the piccalilli as a condiment for ham and beans. But you can use it any number of ways. For me, piccalilli is a pleasant reminder of summer.
Why Try? It’s a superb way to stretch out the summer season and enjoy that garden-fresh flavor just a bit longer.
Foodie Byte: This relish-style condiment is awesome on hot dogs.
Preparation
- Combine the tomatoes and green pepper in a large bowl, sprinkle the salt over them, and cover. Let stand 8 hours or overnight. Drain well.
- Combine the vinegar and spices in a large heavy pot and bring to a boil. Add the remaining ingredients, including the tomatoes and green pepper, and bring to a boil again. Reduce the heat and simmer for 30 minutes, stirring occasionally.
- Transfer the piccalilli to sterilized 1-pint jars and seal. Refrigerate for up to 1 month.