Picalilli

4 ea Tomato, green (4 pecks)
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
1 x Vinegar
2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal.

Printer friendly version: Picalilli

Click Back to return here.