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Picalilli Recipe
Serves: 1
Keywords: Penn, Dutch, Canning, recipe, recipes, Picalilli Recipe
Ingredients
4
each
Tomato, green
1
c
Horseradish, grated
2
T
Cloves, ground
2
T
Mustard, dry
1
x
Vinegar
2/3
c
Salt
2
T
Cinnamon
2
T
Allspice
4
T
Pepper
2
c
Brown sugar
Directions
- Sprinkle the salt over the chopped tomatoes and let stand over night.
- In the morning, drain in colander.
- Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes.
- Pour into sterilized jars and seal.