Piccalilli.
A dish where peck of green tomatoes and red peppers do the work.
Ingredients
US
Metric
- 1 peck of green tomatoes
- 2 red peppers
- 12 onions
- 240 ml salt
- 240 ml grated horseradish
- 1 tablespoonful of ground clove
- 1 tablespoonful of ground allspice
- 1 tablespoonful of ground cinnamon
- 2840 ml vinegar
Steps
- Slice the tomatoes, peppers, and onions. Add the salt to the sliced vegetables, and mix well. Let this mixture stand over night. In the morning drain off the liquid; then add the other ingredients, and, putting the mixture in a preserving kettle, cook for four hours, stirring often. Put the piccalilli in glass jars while hot, and it will keep for a year or more.
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Nutrition (estimated, per serving)
| Calories | 176 |
|---|---|
| Protein | 1.7 g |
| Fat | 9.3 g |
| Carbs | 13.9 g |
| Fiber | 2.6 g |
| Sodium | 7685 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States