Green Tomatoes Piccalilli Recipe

Summary

CuisineCourse
MethodVegetarian

Ingredients

 Chopped green tomatoes2 Quart
 Salt2 Tablespoon (Curing and salt water discarded)
 Cabbage head1 Quart, finely chopped (1/2 Head)
 Onions4 Medium, chopped
 Celery1 Quart, finely diced
 Sliced green pepper1 Pint
 Sliced sweet red pepper1 Pint
 Hot peppers2 , chopped
 White mustard seed1 Tablespoon
 Cider vinegar2 1⁄2 Cup (40 tbs)
 Sugar1 1⁄4 Cup (20 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2603 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1113 mg46.4%

Total Carbohydrates 586 g195.3%

Dietary Fiber 140.2 g560.9%

Sugars 407.9 g

Protein 75 g149.3%

Vitamin A 1928.5% Vitamin C 3188.1%

Calcium 217.9% Iron 265.6%

*Based on a 2000 Calorie diet

Directions

Mix chopped tomatoes with salt and let stand 3 to 4 hours.
Place in a colander, and press out and discard the liquid.
Combine pulp with other vegetables; add mustard seed, vinegar and sugar.
Heat to boiling and pack into hot sterilized jars.
Seal.
Makes 3 1/2 to 4 quarts, depending on firmness of vegetables.
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