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...
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...
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...
I thought that I would take another look at canning pineapple since many of you have become very excited about what you can do with it. I a...
One of my good friend's Misty, who is a very smart "cookie", has come up with a brilliant way to make the Hawaiian Cowboy Cand...
The last recipe for the canning group today came from the new Better Home and Garden Can It! cookbook. The recipes include many from the BHG...
I have had a ton of comments on pickles on my Facebook page and one of the questions is why are my pickles mushy. I want to repost this sinc...
Last night I was cruising through the posts on my FB page and stumbled onto a beautiful picture of a familiar recipe from last year. It'...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...
When I think of summer and how busy I get with canning I forget sometimes about the hours we spend in our backyard enjoying the weather. Las...