Smith's Piccalilli

Posted online September 21, 2010 | 12:36 pm

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.

Ingredients

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

Preparation

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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