Thursday, November 3, 2011

Last of The Bounty = Piccalilly!

After much deliberation, this year we planted a small garden. While the small garden was less work, it also would mean less production. Our middle son was married this summer and we held the reception in our yard. It was a beautiful family event! I fell ill shortly afterwards with two hospitalizations, so the small garden turned out to be a blessing. We had enough tomatoes to eat, share, and dehydrate. Plenty of cayenne to keep us in crushed red pepper for the winter, herbs to dry, and the hungarian hot wax yielded a couple of quart jars of hot pepper rings. Plenty to enjoy, but not too much work. Before the freeze last night, the kids picked the last of the bounty from the garden. Much to my surprise, there are enough green tomatoes to make a family favorite! Piccalilly! The perfect relish! This recipe was given to me by my mother who got it from a farmwives journal canning brochure long ago. We have altered it slightly, adding a whole cayenne pepper straight down the middle of the jar before they are sealed. The idea came from a mennonite woman we met at Carston Farm Days a few years back. It adds the perfect amount of kick! Each year, when we make this, the memories of my mother's kitchen comes flooding back with the heady scent of overnight cabbage melding with tomatoes and the wonderful aroma of vinegar and pickling spice when cooking down the next day. So, if you have green tomatoes left, here is the recipe from my family to yours. It is a recipe that was and is to be handed down for generations! Enjoy!


1 quart green tomatoes, chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 1/2 cup onion, chopped
5 cups cabbage, chopped
1/3 cup salt
3 cups vinegar
2 cups brown sugar
2 tbls whole mixed pickling spice
Combine vegetables. Mix with salt. Let stand overnight. Next day, drain and press in colander to remove liquid.
Combine vinegar and sugar. Place spice in cloth and tie. Place in vinegar mixture. Bring to boil. Add vegetables and bring to boil. Simmer 30 minutes to reduce liquid. Remove bag. Pack in clean, hot jars. 1/2 inch to top. adjust lids, Process 5 minutes in water bath. If you want to add a little heat, place 1 cayenne pepper straight down the center of each jar before sealing.


  1. I've never heard of this recipe before, but it looks good! What kinds of uses does this relish have - hot dogs, salsa?

  2. It can be used on anything you use pickle relish on or in. However, we love it on pinto beans, with a side of corn bread of course! Now that you mention salsa, I'm going to try it with daughter's hummus next time!