Best-Ever Piccalilli

Name: Best-Ever Piccalilli
Yield: Makes 6 to 7 pints
Ingredients: 6 green peppers, quartered lengthwise; 6 sweet red peppers, quartered; 22 medium green tomatoes, quartered; 1 pt. small onions; 3½ c. sugar; 1½ qts. vinegar; 1½ tsp. ground allspice; ¼ c. salt; 4 tsp. celery seeds; 1½ tsp. ground cinnamon; ½ c. mustard seeds

Preparation info

Makes
6 to 7 pints

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Tastes good like what grandmother made—just right with chicken

Ingredients

22 medium green tomatoes, quartered
1 pt. small onions
6 green peppers, quarter

Preserve
Gluten-free
Vegan

Method

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