Green Tomato Piccalilli Food

PICCALILLI CANNED GREEN TOMATOES

Steps:

• Grind the first six ingredients separately and put them in a large bowl. Sprinkle salt through layers.
• Let stand overnight and in the morning train thoroughly, rinse in cold water.
• Put the ground vegetables in the preserving kettle with spices and vinegar and cook for about 1 1/2 hours.
• When done cooking ladle in clean jars and seal.
• Water bath (boil) for 30 minutes in a large canning kettle with a wire rack filled over the top of the jars with water.

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

PICCALILLI (GREEN TOMATO CHUTNEY)

Steps:

• Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
• Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
• Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
• Boil for 30 minutes, stirring often.
• Drain and discard liquid.
• Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
• Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

PICCALILLI

Steps:

• In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
• In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
• Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.

PICCALILLI

Steps:

• Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.

PICCALILLI

Steps:

• Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
• Sprinkle them with the 1/4 cup salt.
• Cover and let stand overnight.
• Next day.
• Cover with cold water and drain.
• Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
• Bring to the boiling point and cook slowly 15 minutes.
• Pack in pint jars.
• And process in boiling water bath to seal.

PICCALILLI

Steps:

• Wash tomatoes; cut out stem ends and quarter lengthwise.
• Wash and seed peppers; quarter.
• Peel and quarter onions.
• Process vegetables in a food processor until they are chopped small.
• Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
• Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
• Strain vegetables again, discarding liquid and return to saucepan.
• Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
• Pour into clean, hot, sterilized preserve jars.
• Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).

PICCALILLI

Steps:

• Sprinkle salt over the chopped tomatoes and let stand overnight.
• Drain in colander.
• Add horseradish, spices and sugar and enough vinegar to cover.
• Bring to a boil and cook for 20 minutes.
• Fill sterilized jars and seal.

PICCALILLI

Steps:

• First you need to make a salt brine.
• In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
• Add all the vegetables and capers.
• Put a plate onto the vegetables to make sure they stayed submerged in the brine.
• Cover and keep in the fridge for 24 hours.
• Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
• Bring to the boil, reduce the heat and cook for 15 minutes.
• Leave to cool.
• The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
• Place the rinsed vegetables into a pan, cover with cold water.
• Bring to the boil then reduce the heat to a gentle simmer.
• Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
• In another pan, melt the butter, add the flour and stir thoroughly.
• Cook gently for 5 minutes taking care not to burn the flour.
• Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
• Add the turmeric, mustard powder and black pepper stir well.
• You should now have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
• Pour into sterilized jars and seal.
• Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
• Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

EASY PICCALILLI

Steps:

• Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
• Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
• Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.