Recipe - Piccallili

5 pound Green tomatoes, finely
minced
1 pound Red and green bell peppers,
finely minced
1 pound Onion, finely minced
2 Minced jalapenos, optional
One half cup Salt

PICKLING SOLUTION
4 One half cup White vinegar
1 One half cup Sugar
2 tablespoon Mustard seed
1 tablespoon Celery seed

Recipe yield is ~6 pints Use hard, green, unblemished tomatoes. The mixture
of bell peppers should total 1 pound. You can use a meat grinder or food
processor to mince the vegetables; just don't turn them to mush. Pickling,
Kosher, or some other pure salt is preferable.

1. Mix all the minced vegetables together and sprinkle them with the salt.
Allow to sit for 34 hours.

2. Drain the vegetables in a colander and squeeze out all the excess
moisture.

3. Simmer the pickling solution for 15 minutes; add the vegetables and
bring to a boil.

4. Put the vegetables into sterilized jars, seal and process for 10 minutes
in a boiling water bath for 10 minutes.

Recipe by: John Martin Taylor ISBN#0553082310

Posted to TNT Prodigy's Recipe Exchange Newsletter by
scottmiller@juno.com on Feb 27, 1997.