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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

893.0. "PICCALILLY or PICCALILLI" by FRAGLE::WHITTALL (P.R.O.P.S. (The Way of the Future)) Mon Dec 21 1987 14:01

	In response to the discussion going on in note 285.*, I thought
	we should start the note for everyones Piccalilli /Picalilly 
	recipes..  This should not be the place to discuss the spelling :-)
	As such.. Here is the recipe that friends have used before

				PICCALILLI


		1 quart green tomatoes (ground)
		1 quart white cabbage (ground)
		3 green peppers (ground)
		6 large onions (ground)

		Let this stand overnight in 2-3 handfuls of salt and a
		little water.  Drain the next day.

		1 quart vinegar
		1 1/2 TBLS white sugar
		1/2 TBLS white mustard seed
		1/2 tsp Tumeric
		1 TBLS Celery seed
		1 TBLS Salt

		Boil this mixture; cool a little and add first mixture
		(don't boil).  Put in jars COLD.

							I've not tried this.
							So I can't vouch for 
							your success...

								Charlie

T.R Title User Personal
Name Date Lines

893.1 "Do this or Die" BTO::GEORGE_L Home of Ben & Jerry's Ice Cream Wed Jan 18 1989 23:59 14

T.R	Title	User	Personal Name	Date	Lines
893.1	"Do this or Die"	BTO::GEORGE_L	Home of Ben & Jerry's Ice Cream	`Wed Jan 18 1989 23:59`	14
	My mother makes this almost every year, she adds a few different ingredients, but it's basically the same thing. Unless you plan on eating all of it in a short period of time, you should definately seal the jars before storing. Heat the picalilli to a slow boil, ladle into sterilized mason jars(this is easily done in the dishwasher), and boil in a hot water bath for at least 15 minutes. Remove the jars and let cool on towels(away from drafts). While the jars are sealing, they will make a "popping" noise. To test the seals, push in the center of the cover, it should not pop up and down and it should have a slight indentation in the center. You can now store the relish for up to a year in a cool place.

    My mother makes this almost every year, she adds a few different
    ingredients, but it's basically the same thing.  Unless you plan
    on eating all of it in a short period of time, you should definately
    seal the jars before storing.  Heat the picalilli to a slow boil,
    ladle into sterilized mason jars(this is easily done in the dishwasher),
    and boil in a hot water bath for at least 15 minutes.  Remove the
    jars and let cool on towels(away from drafts).  While the jars are
    sealing, they will make a "popping" noise.  To test the seals, push
    in the center of the cover, it should not pop up and down and it
    should have a slight indentation in the center.  You can now store
    the relish for up to a year in a cool place.