Piccalilli Recipe

Name: Piccalilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 green tomatoes; 5 green peppers; 2 red peppers; 5 onions, peeled; 1 small cabbage; 1/4 cup salt; Brine; 3 cups brown sugar; 1 1/2 teaspoons celery seeds; 1 tablespoon mustard seeds; 1 tablespoon whole cloves; 2 inches cinnamon sticks; 1 tablespoon allspice berry; 2 cups mild cider vinegar

Servings: persons

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
Brine
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar

1
Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
2
Sprinkle them with the 1/4 cup salt.
3
Cover and let stand overnight.
4
Next day.
5
Cover with cold water and drain.
6
Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
7
Bring to the boiling point and cook slowly 15 minutes.
8
Pack in pint jars.
9
And process in boiling water bath to seal.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 5 green tomatoes, 5 green peppers, 2 red peppers, 5 onions, peeled, 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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