Front of the Piccalilli recipe card (also called barbecue relish) with the notation that the recipe is from Wilma Koeppen (sp).
Piccalilli Recipe Card Front
Front of the recipe card for Piccalilli.
- There is also a notation in the upper left-hand corner that this recipe makes 24 – 28 jars (1/2 pint) of piccalilli.
- Piccalilli may also be called chow-chow, which is popular in the Appalachian region.
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- 1 peck green tomatoes
- 6 large onions
- 6 red sweet peppers (or 12 green peppers)
- 6 green peppers
- 1 cup vinegar
- 2 quarts water
- 1/2 cup salt
- 4 1/3 cup sugar
- 1 pint vinegar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 teaspoon cloves, ground
- 1 teaspoon turmeric powder
- Grind tomatoes, onions, and peppers with a food chopper or blender
- Add the vinegar, water, and salt
- Cook until tomatoes turn whitish (approximately 20 minutes)
- Drain thoroughly and discard liquid
- Add sugar, vinegar, mustard seed, celery seed, ground cloves, and turmeric powder to vegetable mixture
- Bring to boil and can
- Keep mixture simmering while packing jars (hot and sterilized)
- Fill to ___ 1/8" of jar top
- Seal each jar at once