Springfield, MO

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Smith's Piccalilli

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I remember in the hot summertime my mother making jars and jars of this relish. She used the piccalilli as a condiment for ham and beans. But you can use it any number of ways. For me, piccalilli is a pleasant reminder of summer.

Why try? It’s superb way to stretch out the summer season and enjoy that garden-fresh flavor just a bit longer.

Foodie Byte: This relish-style condiment is awesome on hot dogs.

Read our article on the renewed popularity of pickling and preserving.



  • 2 quarts green tomatoes, chopped
  • 4 large green peppers, chopped
  • 1/4 cup salt
  • 2 cups cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 large onions, chopped
  • 3 cups sugar


1. Combine the tomatoes and green pepper in a large bowl, sprinkle the salt over them, and cover. Let stand 8 hours or overnight. Drain well.
2. Combine the vinegar and spices in a large heavy pot and bring to a boil. Add the remaining ingredients, including the tomatoes and green pepper, and bring to a boil again. Reduce the heat and simmer for 30 minutes, stirring occasionally.
3. Transfer the piccalilli to sterilized 1-pint jars and seal. Refrigerate for up to 1 month.
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