Sweet green tomato & corn piccalilli
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | Green tomatoes, thin sliced |
| 2 | tablespoons | Salt |
| 2 | cups | White vinegar |
| 2 | cups | Sugar |
| ½ | teaspoon | Whole cloves |
| ½ | teaspoon | Ground cinnamon |
| Kernels from 3 ears corn uncooked | ||
| ½ | each | Red bell pepper, diced small |
| ½ | each | Green bell pepper diced small |
| 1 | each | Red onion, diced small |
Directions
Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside. In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well.
Add the remaining ingredients and mix thoroughly. This piccalilli will keep, covered and refrigerated, several weeks.