Piccalilli anyone?

I’ve never canned anything before but my parents’ garden is full of green tomatoes and I remember my Great-grandmother “Nana Roberts” used to make a piccalilli that my Dad always loved to put on his baked beans.   So I went “on the line” to find some piccalilli recipes that might look like what she used to make and decided to give it a try and see what happens!   I’m posting here in hopes that maybe someone might be able to give me some pointers on their own “family piccalilli” recipe that I could tweak this one with.   All I know is that my house definitely “smelled” like Nana’s so I know I’m heading in the right direction!    The true test will be when my Dad finally tastes it!

Here’s the recipe I followed:

GREEN TOMATO PICCALILLI

Makes about 4 pints.

This spicy condiment is a snap to make. Don’t bother peeling the tomatoes; simply throw them in the pot. Some piccalilli recipes call for cabbage, but we like it better without.

• 1/2 c. kosher salt
• 1 quart (4 c.) water
• 1 quart (4 c.) green tomatoes, cored and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 2 c. white wine vinegar
• 1 c. sugar
• 2 tsp. allspice berries
• 2 tsp. pepper berries
• 1 tsp. mustard seeds
• A few whole cloves

Directions

Heat together the salt and water to make a brine. Combine the tomatoes, peppers and onion in a large pot, cover with the brine and allow to sit overnight.

The next day, drain off the water. Heat the vinegar and sugar in an enameled or stainless steel pot until the sugar dissolves. Meanwhile, tie the spices into a cheesecloth bag or put into a tea ball. Pour the vinegar mixture over the vegetables and bring to a boil. Add the spices and boil gently for 30 minutes.

Remove the spices and ladle the piccalilli into hot sterilized pint jars, allowing 1/2-inch headroom. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Nutrition information per 2 tablespoons:

Calories 19 Fat 0 g Sodium 73 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 4 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.