Piccalilli

Oxmoor House
4 half pints

Ingredients

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3 pounds (about 9) ripe red tomatoes, peeled and cored
3 pounds green tomatoes, cored
2 medium-size green peppers, seeded
2 sweet red peppers, seeded
1 1/2 cups coarsely chopped celery
1 cup coarsely chopped onion
1/3 cup salt
1 quart cider vinegar
3 cups sugar
1 tablespoon ground cinnamon
1 tablespoon mustard seeds
1 1/2 teaspoons whole cloves

Preparation

Grind tomatoes, peppers, celery, and onion in a large glass mixing bowl, using coarse blade of a food grinder. Sprinkle with salt. Cover and let stand in a cool place overnight. Rinse several times in cold water; drain thoroughly.

Combine vegetable mixture and remaining ingredients in a stainless steel saucepan. Bring to a rolling boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.

Pack mixture into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath for 15 minutes. Serve with vegetables.

Created date

February 2010