Name: Piccalilli, or Green Tomato Relish
Yield: Makes 6 Pints
Cuisine: United States
Ingredients: 1 pound (2 green and 1 red) bell peppers, ground or finely minced; 4½ cups white vinegar; 1 or 2 fresh hot peppers, such as jalapeno (optional); 1 tablespoon celery seeds; 2 tablespoons (⅛ cup) mustard seeds; ½ cup pure salt; 1 pound (about 3 average) onions, ground or finely minced; 1½ cups sugar; 5 pounds green tomatoes, cored and ground or finely minced

Preparation info

Makes
6 Pints

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Many of us in the Lowcountry grow our own tomatoes or live near tomato farms. Choose rock-hard, unblemished, very round fruits with no sign of red for this delicious relish, a favorite local embellishment for rice dishes, roast meats, and vegetables.

Ingredients

For the Vegetables

5 pounds green tomatoes, cored and ground or finely minced
1 pound (2

Method

Grind and mix all the vegetables together and sprinkle with the salt. Allow to sit for 3 or 4 hours, then drain well in a colander, squeezing all the excess moisture out of the mixture.

Simmer the pickling ingredients for 15 minutes, add the vegetable mixture, bring to a boil, and add to sterilized jars. Seal. Process in a boiling water bath for 10 minutes.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Vegetables

Method

Part of