Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22 med. Green Tomatoes, quartered; 6 Green Peppers, quartered; 1 qt. and 1 pt. 5% Acidity Vinegar; 1/4 c. Salt; 1 1/2 tsp. Cinnamon; 1/2 c. Mustard Seeds; 1 pt. small Onions; 6 Sweet Red Peppers, quartered; 3 1/2 c. Sugar; 1 1/2 tsp. Allspice; 4 tsp. Celery Seeds

Servings: persons

22 med. Green Tomatoes, quartered
6 Green Peppers, quartered
1 qt. and 1 pt. 5% Acidity Vinegar
1/4 c. Salt
1 1/2 tsp. Cinnamon
1/2 c. Mustard Seeds
1 pt. small Onions
6 Sweet Red Peppers, quartered
3 1/2 c. Sugar
1 1/2 tsp. Allspice
4 tsp. Celery Seeds

1
Put tomatoes, onions and peppers through food chopper and drain and discard liquid.
2
Place vegetables in large kettle; add 1 qt. vinegar and boil 30 minutes, stirring frequently.
3
Drain and discard liquid.
4
Return vegetables to kettle and add remaining pt. of vinegar, sugar, salt, allspice, cinnamon; celery seeds and mustard seeds.
5
Simmer 3 minutes.
6
Immediately ladle into 6 hot pint jars.
7
Process in boiling water bath 5 minutes.
8
Count time after water starts to boil.

1044

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 22 med. Green Tomatoes, quartered, 6 Green Peppers, quartered, 1 qt. and 1 pt. 5% Acidity Vinegar, 1/4 c. Salt, and more.

Yes, Piccalilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Piccalilli

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