Today I made Piccalilli otherwise known as Green Tomato Relish. It is the end of the season and my tomatoes were just not ripening anymore so I figured this would be a good way to use them up.
Piccalilli – makes about 7 pints
- 4 quarts of chopped, cored green tomatoes
- 2 quarts of chopped cabbage
- 2 cups chopped sweet green peppers
- 1 cup of chopped onion
- 1/2 cup salt
- 1 1/2 cups of brown sugar
- 2 Tbs mustard seed
- 1 Tbs each of celery seed and prepared horseradish
- 4 1/2 cups of vinegar
Combine vegetables in a large bowl. Sprinkle with salt and mix thoroughly; let stand 3-4 hours. Drain; rinse and drain again. Combine sugar, spices, horseradish and vinegar in a large saucepan. Simmer for 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars leaving a 1/2 ” headspace. Remove air bubbles, cover with lids and process in a hot water bath for 10 minutes.
I think Piccalilli means “stand in one spot at the kitchen counter for half the day chopping vegetables”. It takes forever, until you remember that you own a food processor that will make this job so much faster and easier. Just another one of those “Oh – Duh” moments!!
Big bowl of Mostly Hand Chopped veggies with salt.
This relish came out great. The spices combined with the horseradish gave it just the right amount of flavor and it has a good kick to it. I love a good spicy relish. Plus it looks so pretty sitting on my shelf next to my dilly beans, applesauce, and homemade jams. Sigh