Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPreserving - Piccalilly Recipes
Famous Authors (View All Authors)
Preserving - Piccalilly Recipes Post by :captpaul Category :Learning Kitchen Author :Unknown Date :March 2012 Read :536

Click below to download : Preserving - Piccalilly Recipes (Format : PDF)

Preserving - Piccalilly Recipes

6 pounds green tomatoes (18-20)
1 quart chopped cabbage
1 large green bell pepper
1 hot red pepper
1 cup salt
6 cups vinegar
2 cups sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 Tablespoon mustard, seed or ground
1/2 cup horseradish, freshly grated or bottled


Chop or coarsely grind the tomatoes, cabbage and peppers. Sprinkle with salt, cover with water and let soak overnight.

Combine vinegar, sugar, ginger, cinnamon and mustard.

Drain tomatoes, cabbage and peppers thoroughly. Simmer in vinegar mixture three to five minutes or until tender. Add horseradish.

Pack into clean hot jars, leaving 1/2-inch head space. Seal. Sterilize with open kettle canning method; process 10 minutes in hot water bath.

If desired, a pinch of allspice and cloves, and 1 1/2 pounds of sliced onions may be added. Combine onions with tomatoes, cabbage and peppers before salting.



The Red and Green Tomato Cookbook
Piccalilly

1 quart green tomatoes
5 small onions
2 red sweet peppers
1 quart chopped cabbage
3 tbsp. salt
2 cups brown sugar
1 quart vinegar
1 tbsp. mustard seeds
2 tsp. turmeric


Finely chop all the vegetables. Place in a large kettle and add remaining ingredients. Cook for about 30 minutes. Pack in hot, sterilized jars and seal.
If you like this book please share to your friends :
NEXT BOOKS

Preserving - Piccalilli Preserving - Piccalilli

Preserving - Piccalilli
2 quarts green tomatoes 3/8 cup salt 1/2 teaspoon pepper 1 teaspoon dry mustard 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1/4 cup white mustard seed 1 teaspoon celery seed 1 pint vinegar 2 green peppers 2 cups chopped onions 3 cups sugar Chop tomatoes, sprinkle with salt and let stand overnight. Then drain well. Seed and chop peppers. Combine spices and vinegar in a large kettle and bring to boil. Add peppers, tomatoes, onion and sugar to kettle,bring to a boil again and simmer for 30 minutes, stirring occasionally. Pack into hot, sterilized
PREVIOUS BOOKS

Preserving - Picalilli Preserving - Picalilli

Preserving - Picalilli
1 1/2 lbs. unripe tomatoes,chopped 4-5 celery stalks, chopped 1 bell pepper, chopped 1 sweet red pepper, chopped 2 cups chopped cauliflower 2 yellow onions, chopped 5 cups cider vinegar 3 cups sugar 3 tsp. celery seed 1 1/2 Tbl. mustard seed 3/4 tsp. cinnamon 3/4 tsp. allspice 2 tsp. salt Combine the chopped vegetables. Bring remaining ingredients to a boil. After this comes to a boil, add the chopped vegetables. Boil about 25 minutes. Pack in sterlized jars and seal.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT