Piccallili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Green tomatoes, finely minced |
| 1 | pounds | Red and green bell peppers, finely minced |
| 1 | pounds | Onion, finely minced |
| 2 | Minced jalapenos, optional | |
| ½ | cup | Salt |
| 4½ | cup | White vinegar |
| 1½ | cup | Sugar |
| 2 | tablespoons | Mustard seed |
| 1 | tablespoon | Celery seed |
Directions
PICKLING SOLUTION
Recipe yield is ~6 pints Use hard, green, unblemished tomatoes. The mixture of bell peppers should total 1 pound. You can use a meat grinder or food processor to mince the vegetables; just don't turn them to mush. Pickling, Kosher, or some other pure salt is preferable.
1. Mix all the minced vegetables together and sprinkle them with the salt.
Allow to sit for 3-4 hours.
2. Drain the vegetables in a colander and squeeze out all the excess moisture.
3. Simmer the pickling solution for 15 minutes; add the vegetables and bring to a boil.
4. Put the vegetables into sterilized jars, seal and process for 10 minutes in a boiling water bath for 10 minutes.
Recipe by: John Martin Taylor ISBN#0-553-08231-0 Posted to TNT - Prodigy's Recipe Exchange Newsletter by scottmiller@... on Feb 27, 1997.