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Piccalilli

piccalilli in canning jars
Image Credit:
Jamie Rogers/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 + pints
Category
Pickles and Preserves
Course
Other
Preparation Method
Other
Sources
User Submitted

Put those end-of-season green tomatoes to delicious use with homemade piccalilli! This old-fashioned pickled relish combines tomatoes, onions, and peppers with vinegar and warming spices. Serve it on burgers, sausages, sandwiches, or roasted meats—or give a jar as a homemade gift.

Ingredients
24 green tomatoes
12 large sweet onions
12 large sweet peppers
1 heaping cup of salt
apple cider vinegar
1/2 cup pickling spices

Instructions

  1. Slice all vegetables into 1/4-inch thin slices and place in cheesecloth. Alternate tomatoes, onions and peppers, sprinkle salt between each layer and let stand overnight. NOTE: do not let vegetables come in contact with juice, you must support it and let juices drain from vegetables. 
  2. The next day place all vegetables into a large pot with enough apple cider vinegar to cover and place the 1/2 cup of spices tied in cheesecloth into the pot. Cook slowly for 2 hours or until onions are tender. 
  3. Seal in clean jars using the hotpack method.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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