Piccalilli
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Yield: 8 + pints
Great on burgers and with baked beans.Ingredients:
24 green tomatoes12 large sweet onions
12 large sweet peppers
1 heaping cup of salt
apple cider vinegar
1/2 cup pickling spices
Instructions:
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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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I am not a very experienced canner, although I’ve had very good luck this summer putting up all sorts of vegetables, pickles, jams and jellies, and was really looking forward to making this piccalilli. I followed your recipe religiously, but I believe that one very important step is missing. The vegetables should be rinsed and drained several times prior to cooking. My batch was extremely salty and had to be discarded. I fault myself for not reasoning this out on my own, but you should add this step back into your recipe. Unless, of course, you LOVE salt!
I agree, this is a very salty recipe. My few cookbooks have several versions, and only one says to rinse. They all seem to call for different amounts of sugar, one of them 3 to 2 vinegar to sugar, another 2 to 1. Is this supposed to be a sweet relish?