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Aunt Vinnie'S Piccalilli

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  Chopped cabbage 1 Quart
  Chopped green tomatoes 1 Quart (About 8 Medium)
  Chopped green pepper 1 Cup (16 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Cider vinegar 3 Cup (48 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Dry mustard 1 Tablespoon
  Ground ginger 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Mustard seed 1 Tablespoon
  Dried hot red pepper 1⁄4 Teaspoon

Prepare the vegetables.
Chop finely or put through coarse blade of food chopper Put vegetables into large kettle; add vinegar, sugar, dry mustard, ginger, cinnamon, cloves, mace, and mustard seed, and red pepper (tied in cheesecloth).
Stir over medium heat until sugar is dissolved; increase heat and cook rapidly about 20 minutes, or until vegetables are tender.
Stir frequently.
Remove hot red pepper and immediately ladle into hot sterilized jars and seal

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2222 Calories from Fat 67

% Daily Value*

Total Fat 9 g14%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 266.1 mg11.1%

Total Carbohydrates 505 g168.4%

Dietary Fiber 68.4 g273.6%

Sugars 417.7 g

Protein 38 g76.9%

Vitamin A 839.4% Vitamin C 1659.8%

Calcium 118.3% Iron 157.3%

*Based on a 2000 Calorie diet

Aunt Vinnie'S Piccalilli Recipe