Best-Ever Piccalilli

Preparation info

  • Difficulty


  • Makes

    6 to 7 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tastes good like what grandmother made—just right with chicken


  • 22 medium green tomatoes, quartered
  • 1 pt. small onions
  • 6 green peppers, quartered lengthwise
  • 6 sweet red peppers, quartered
  • qts. vinegar
  • c. sugar
  • ¼ c. salt
  • tsp. ground allspice
  • tsp. ground cinnamon
  • 4 tsp. celery seeds
  • ½ c. mustard seeds


  • Wash vegetables; put through food chopper, using medium blade. Drain.
  • Place vegetables in a large kettle; add 1 qt. vinegar. Boil 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to kettle and add remaining vinegar, sugar, salt and spices. Simmer 3 minutes. Keep mixture simmering while packing jars.
  • Pack into one hot jar at a time. Fill to within ½" of jar top. Adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals unless closures are self-sealing type.