Sweet Green Tomato And Corn Piccalilli Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
5: Green tomatoes, thin sliced
Kernels from 3 ears corn,
-- each about baseball size,
-- uncooked,
2 tbsp: Salt,
1/2: Red bell pepper, diced small
2 cup: White vinegar,
1/2: Green bell pepper,
2 cup: Sugar,
-- diced small,
1/2 tsp: Whole cloves,
1: Red onion, diced small
1/2 tsp: Ground cinnamon,
Directions:
Rub tomato slices with salt and allow to stand overnight, covered and
refrigerated. In the morning, squeeze the tomato slices between
layers of cheesecloth to remove excess moisture. Set aside.
In a large saucepan combine the vinegar, sugar, cloves and cinnamon.
Bring to a boil. Remove from the heat. Add reserved tomatoes; stir
well. Add the remaining ingredients and mix thoroughly.
This piccalilli will keep, covered and refrigerated, several weeks.
Yield: 6 to 8 cups, depending on the size of the tomatoes.
From _Salsas, Sambals, Chutneys & Chowchows_ by Chris Schlesinger and
John Willoughby. In Alice Colombos 09/21/94 "Cooks Corner" column
in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. From: Cathy Harned Date: 09-26-94
Source from luhu.jp
refrigerated. In the morning, squeeze the tomato slices between
layers of cheesecloth to remove excess moisture. Set aside.
In a large saucepan combine the vinegar, sugar, cloves and cinnamon.
Bring to a boil. Remove from the heat. Add reserved tomatoes; stir
well. Add the remaining ingredients and mix thoroughly.
This piccalilli will keep, covered and refrigerated, several weeks.
Yield: 6 to 8 cups, depending on the size of the tomatoes.
From _Salsas, Sambals, Chutneys & Chowchows_ by Chris Schlesinger and
John Willoughby. In Alice Colombos 09/21/94 "Cooks Corner" column
in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. From: Cathy Harned Date: 09-26-94
Source from luhu.jp