Grandma R's 100 year Old Piccalilli Recipe

Grandma's Piccalilli

Book: Steve's Recipes


This is a 100 year old recipe from my grandmother. It has been updated for modern processing but the ingredients are the original. Prepare 16 pint jars, rings and lids. The recipe is for 12 pints but there is usually a little more.
Serves: 480

1 quart cider vinegar (up to 1 1/2 quart) Also 2 quarts that is discarded.
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Assuming you have done some canning, prepare 16 one pint jars, rings and lids. When ready to fill jars, keep lids in hot water. (not boiling, it damages the lids seal) Rotate empty jars to boiling water as you fill them. Have a canning water bath and rack, jar tongs and clean kitchen towels ready.

Wash 1 peck (18 quarts, about 15 pounds) of green tomatoes. Cut out stem ends and cut to quarters or eighths. Do similar prep for the peppers, discarding seeds and fibrous portions.

Put the vegetables through a food chopper or grinder. They should be the consistency of sweet pickle relish. An old fashioned hand grinder with a medium blade is ideal. I use my Kitchen Aid mixer, grinder attachment with the large blade. DON'T TURN THE VEGETABLES TO MUSH.

Pour vegetables into colander to drain. Place vegetables in kettle with 2 quarts vinegar. Boil, stirring often, for 30 minutes. Drain vegetables, discarding liquid.

Return vegetables to kettle and add e53rh etyhce. Simmer for 3 minutes after mixture starts to boil.

Pack the Piccallili immediately into the sterilized jars leaving 1/2 inch headspace. Hot water process for 10 minutes.

If unfamiliar with canning, do some research, first. The Ball, blue book is helpful.

NUTRITION FACTS
Amount Per Serving
Calories 15 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Sugars 3g
Protein 0g
Vitamin A 2% Vitamin C 5%
Calcium 0% Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.