posted by scooby 04-28-100 12:43 PM
Piccalilly
Makes 5 pints
6 pounds green tomatoes (18-20)
1 quart chopped cabbage
1 large green bell pepper
1 hot red pepper
1 cup salt
6 cups vinegar
2 cups sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 Tablespoon mustard, seed or ground
1/2 cup horseradish, freshly grated or bottled
Chop or coarsely grind the tomatoes, cabbage and peppers. Sprinkle with salt, cover with water and let
soak overnight.
Combine vinegar, sugar, ginger, cinnamon and mustard.
Drain tomatoes, cabbage and peppers thoroughly. Simmer in vinegar mixture three to five minutes
or until tender. Add horseradish.
Pack into clean hot jars, leaving 1/2-inch head space. Seal. Sterilize with open kettle canning method;
process 10 minutes in hot water bath.
If desired, a pinch of allspice and cloves, and 1 1/2 pounds of sliced onions may be added. Combine onions with tomatoes, cabbage and peppers before salting.
The Red and Green Tomato Cookbook
Piccalilly
1 quart green tomatoes
5 small onions
2 red sweet peppers
1 quart chopped cabbage
3 tbsp. salt
2 cups brown sugar
1 quart vinegar
1 tbsp. mustard seeds
2 tsp. turmeric
Finely chop all the vegetables. Place in a large kettle and add remaining ingredients. Cook for about 30 minutes. Pack in hot, sterilized jars and seal.