Piccalilli

Pickles and Preserves Recipes

Yield: 8 + pints

Great on burgers and with baked beans.

• 24 green tomatoes
• 12 large sweet onions
• 12 large sweet peppers
• 1 heaping cup of salt
• apple cider vinegar
• 1/2 cup pickling spices

Slice all vegetables into 1/4-inch thin slices and place in cheesecloth.

Alternate tomatoes, onions and peppers, sprinkle salt between each layer and let stand overnight.

NOTE: do not let vegetables come in contact with juice, you must support it and let juices drain from vegetables.

The next day place all vegetables into a large pot with enough apple cider vinegar to cover and place the 1/2 cup of spices tied in cheesecloth into the pot.

Cook slowly for 2 hours or until onions are tender.

Seal in clean jars using the hotpack method.

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