RCP: Green Tomato Picililli

This is one suggestion on what to do with green tomatoes.

This is my great grandmother's recipe, handed down by my grandmother. I have the recipe in my great-grandmother's hand-writing - edited slightly for clarity.


Green Tomato Picililli

2 pecks green tomatoes
4 Green Peppers
2 Red Peppers
(Note: the original recipe calls for 6 green peppers. The Red peppers are for color. We used the red peppers.)
6 large onions
1 cup fine salt

1 Quart Water
3 Quarts Vinegar
3 lbs brown sugar
1 package Pickling Spices
1 piece of cheese cloth

(One hand-grinder if you dare).

Cut and run through a grinder tomatoes, peppers and onions. Put in a pot. Add salt and let sit overnight.

Next day, Squeeze water out, add a quart of vinegar and a quart of water. Heat until boiling, then strain.

Then add 2 quarts of vinegar, 3 lbs of brown sugar, and the pickling spices wrapped in the cheese cloth.

Cook strongly for half an hour.


After that, it can be canned.

Thanks, John!

I can tell you this stuff is delicious. Thanks for reminding me about it. My mother and grandmother made this every summer with end of the garden produce including shredded cabbage and cauliflower if available. We would sit down and eat it right out the Mason jar. Happy memories.

[James Roscoe]

I will pass this on to Jeannette. She makes a version of this too, but it has cloves in it, loads of cloves. I know you two talked about it at NiCool.

[Jenise]

I can tell you this stuff is delicious. Thanks for reminding me about it. My mother and grandmother made this every summer with end of the garden produce including shredded cabbage and cauliflower if available. We would sit down and eat it right out the Mason jar. Happy memories.

With cabbage? Now that gets more interesting. I'll probably try putting up a batch of this next week. Thanks, John.