Piccalilli
A dish made with green tomatoes and celery.
Ingredients
US
Metric
- 2840 ml green tomatoes
- 2 heads celery
- 4 mild red peppers
- 2 mild green peppers
- 2 large white onions
- 2 large ripe cucumbers
- 240 ml salt
- 1-1/2 quarts cider vinegar
- 905 g brown sugar
- 60 ml white mustard seed
- 5 ml mustard
- 1-1/2 teaspoons black pepper
Steps
- PROCESS: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store.
Nutrition (estimated, per serving)
| Calories | 286 |
|---|---|
| Protein | 2.3 g |
| Fat | 0.4 g |
| Carbs | 69.1 g |
| Fiber | 2.8 g |
| Sodium | 7587 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States