UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)
Not sure what to do with the last of those green tomatoes from your garden? This recipe will use 'em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used like a side chutney for pork chops or sausage. Makes a great fall/harvest gift for friends and neighbors too.
Provided by Dave Hagan
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 295 mg, Sugar 14.5 g
CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI
I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it. If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa) Oh, and...
Provided by Lisa 'Gayle' Goff
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
- 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
- 3. Drain the vegetables and rinse thoroughly.
- 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
- 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
- 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
- 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.
PICCALILLI (GREEN TOMATO CHUTNEY)
I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time.
Provided by SassyStew
Categories Vegetable
Time 1h20m
Yield 12 half-pints
Number Of Ingredients 11
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).
Nutrition Facts : Calories 194.7, Fat 1.6, SaturatedFat 0.2, Sodium 1204.3, Carbohydrate 42.4, Fiber 4, Sugar 34.8, Protein 3.5
PICCALILLI CANNED GREEN TOMATOES
Provided by Grace Buonpane
Time 2h30m
Yield 8
Number Of Ingredients 13
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.
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