Aunt Delia's Piccalilli Recipe
Ingredients
| 1 peck green tomatoes | ||
| Salt | 1 Cup (16 tbs) | |
| Vinegar | 3 Quart | |
| Sugar | 5 Cup (16 tbs) | |
| Mustard seed | 1 Tablespoon | |
| Cassia | 2 Tablespoon | |
| Ground cloves | 1 Tablespoon | |
| Allspice | 1/2 Tablespoon | |
| 2 large sticks horse-radish, grated or chopped | ||
| Peppers | 3 To taste, chopped | |
| Onions | 3 , chopped | |
Directions
GETTING READY
1. Chop the tomatoes into small pieces and place in a bowl.
2. Sprinkle with salt, cover and keep overnight.
MAKING
3. Drain the tomatoes.
4. Add chopped vegetables to it.
5. In a saucepan, combine the vinegar and sugar.
6. Place on a medium flame and bring to a boil, stirring to dissolve the sugar.
7. Add the mustard, cassia, ground cloves and allspice to the vinegar.
8. Simmer for 5 minutes.
9. Add the tomatoes and vegetable mixture to the vinegar.
10. Simmer for 1 hour, stirring occasionally.
SERVING
11. Serve the Piccalilli warm or cold as an accompaniment.
12. You can fill the warm piccalilli into sterilized jars and refrigerate until required.
1. Chop the tomatoes into small pieces and place in a bowl.
2. Sprinkle with salt, cover and keep overnight.
MAKING
3. Drain the tomatoes.
4. Add chopped vegetables to it.
5. In a saucepan, combine the vinegar and sugar.
6. Place on a medium flame and bring to a boil, stirring to dissolve the sugar.
7. Add the mustard, cassia, ground cloves and allspice to the vinegar.
8. Simmer for 5 minutes.
9. Add the tomatoes and vegetable mixture to the vinegar.
10. Simmer for 1 hour, stirring occasionally.
SERVING
11. Serve the Piccalilli warm or cold as an accompaniment.
12. You can fill the warm piccalilli into sterilized jars and refrigerate until required.
Chef
