Many will ask what is Piccalilli (Pick-a-Lilly)! The answer depends on where you live in the world. Even here in the United States there are different versions of this relish of chopped veggies and spices. My research: In the Northeast, many store bought piccalillis are filled with diced sweet peppers, either red or green. This style is very similar to sweet pepper relish but you can tell visually by having a darker red or green color, the chunks are larger, and it is tangier and less sweet. It is a popular topping on such foods as hamburgers and hot dogs. In the Midwest piccalillis are based on finely chopped gherkins (pickles); bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called "neon relish". In the South, piccalilli isn't common but chow-chow, a relish with a base of chopped green (unripe) tomatoes is available. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. Even though there are not completely similar piccalillis and chow-chow may be used interchangeably.
Sharon used her green romas making this version of this varied relish. I love her labels! Enjoy!
6 cups finely cored green tomatoes(unpeeled)
2 onions finely chopped
2 green peppers finley chopped
1 red pepper finely chopped
1/4 cup canning salt
1t. whole cloves
1t. celery seed
1 cinn. stick
2 cups white vinegar
1 1/2 cup brown sugar
1 clove of garlic, finely chopped
1 T dry mustard
1/2 t salt
1/2 t ground ginger
Combine green tomato, onion, green and red peppers and 1/4 cup salt, mix well, cover with a dish towel and let stand overnight(70-75 degrees).
Transfer to a colander to drain. Rinse w/cold water and drain thoroughly. Using hands squeese out liquid. Set aside.
Tie cloves, celery seed and cinn. stick in a cheese cloth bag. In a pan combine vinegar, brown sugar, garlic, mustard, salt, ginger and spice bag. Bring to a boil stirring to dissolve sugar. Add drained tomato mix stir well and return to a boil, turn down to a gentle boil, stirring freq. until tomatoes are transparent, about 1 hour.
Ladle hot relish into hot jars leaving 1/2" headspace. Remove bubbles, wipe rim cap and water bath for 10 min. at a full rolling boil.
Makes 6 - 8oz. jars
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
I keep seeing questions and FB comments about the word "siphoning" and I'm not sure that is the word that I...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
On the property are 6 fig trees and they are so full of figs I decided to start the process of canning them. As you remember from the start...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Ready Set Can! This is a step by step post with pictures of how to do the basics of water bath canning. Note: This is not the recipe to ...
For my canning portion of Sunday I was working on a recipe for a clone of Bush's baked beans for a few canners that had asked. Using a r...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...