A tried and true (and great) recipe for picalilli aka green tomato relish? My grandmother (RIP) had the best recipe and everyone in the family loved it, no one has it though!!!! Called everyone! Do you have one that I could have? I promise not to sell it!!!
Thanks in advance!
Lora
This message was edited Aug 27, 2007 7:42 PM
O.T. Does anyone have...
Did it have cabbage in it too?
No, I am would LOVE to try that though. I LOVE anything with cabbage or horseradish! My Gramma's picalilli (if its thats the right spelling) had green tomatoes, onions and spices as I remember it. I am open to anyone has. I will call my MOM tomorrow to see if she remembers anything else in it.
thanks again and I would LOVE to try it!
Lora
Here's one I use...I copied this off the web, but it is the same one I use that my grandmother taught me.. Saved all that typing, lol..
Larkie
INGREDIENTS
* 24 large green tomatoes
* 3 red bell peppers, halved and seeded
* 3 green bell peppers, halved and seeded
* 12 large onions
* 3 tablespoons celery seed
* 3 tablespoons mustard seed
* 1 tablespoon salt
* 5 cups white sugar
* 2 cups cider vinegar
DIRECTIONS
1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
This message was edited Aug 28, 2007 1:16 AM