Uncle D's Sweet Piccalilli (Green Tomato Relish) Recipe - Allrecipes.com
Uncle D's Sweet Piccalilli (Green Tomato Relish) Recipe
  • READY IN 1 hr

Uncle D's Sweet Piccalilli (Green Tomato Relish)

Recipe by  

"Not sure what to do with the last of those green tomatoes from your garden? This recipe will use 'em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used like a side chutney for pork chops or sausage. Makes a great fall/harvest gift for friends and neighbors too."

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Ingredients Edit and Save

Original recipe makes 48 servings Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can finely chop the vegetables and apple in the food processor. Squeeze out excess juice after processing.
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Reviews More Reviews

Dec 08, 2014

I had a lot of green tomatoes and this recipe came up. I followed the recipe as written except for upping the amount since I had so much and didn't want to waste. I am not a regular salsa person but I loved this one...family also loved it. Will definitely make this again.

 
Oct 29, 2014

This was delicious! I gave out jars to family and friends, everyone loved it. I used items I had in my pantry, I substituted the basil with celery seed, used red delicious apples, yellow onions and green peppers. There was a lot of liquid left after cooking down which I threw out, next time, I will reduce the sugar and apple cider vinegar to 2 1/2 cups each for the 48 servings.

 

2 Ratings

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Nutrition

  • Calories
  • 65 kcal
  • 3%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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