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Ingredients
| green tomatoes: 2 gal |
| red bell pepper: 12 peppers |
| green bell pepper: 12 |
| onions (chopped): 1 qt |
| apple cider vinegar: 3 qts |
| granulated sugar: 7 cups |
| salt: 1/2 cup |
| yellow mustard seed: 1 cup |
| celery seed: 3 Tbl |
| ground cinnamon: 1 Tbl |
| allspice: 1 Tbl |
Piccalilli
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
- Wash tomatoes; cut out stem ends and quarter lengthwise.
- Wash and seed peppers; quarter.
- Peel and quarter onions.
- Process vegetables in a food processor until they are chopped small.
- Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
- Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
- Strain vegetables again, discarding liquid and return to saucepan.
- Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
- Pour into clean, hot, sterilized preserve jars.
- Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).