Piccalilli
- 3 quarts small ripe tomatoes
- 3 quarts green tomatoes chopped
- 3 sweet red peppers, chopped
- 1 green pepper, chopped
- 3 white onions, chopped
- 1/2 cup salt
- 2 pounds light brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons white mustard seed
- 1/2 teaspoon ground cloves
- 2 quarts vinegar
Scald the ripe tomatoes, peel and chop, add other vegetables, cover with salt, let stand overnight. Drain thoroughly, using a fine colander. Add remaining ingredients, simmer 45 glorious minutes (be patient, you rascal). Pack into sterilized jars and seal.
Submitted by May 24, 2009
21 min
885 min
906 min