If the evening temperatures are starting to drop in your area and you’re wondering what you’re going to do with all your green tomatoes, holy cannolis people, do I have a recipe for you. Green tomato piccalilli.
Let’s just say, you can thank me later. Because seriously, it’s crazy good. It is so good, you are going to have people beating down your door for the recipe. Despite the fact that it’s right here on the blog.
Green tomato piccalilli is sweet and savory and it’s fantastic alongside ham and potatoes when the tomatoes and cabbage are bit on the chunker side. This stuff also makes a great relish for burgers and hot dogs especially when the ingredients are chopped a bit more finely.
My husband, though, likes to eat it straight out of the jar. 😉
So basically if you’re looking for another tasty way to use up your green tomatoes this year, before the frost hits, be sure and save a few for this green tomato piccalilli recipe.
Seriously, you’ll be so glad you did. Especially come winter. Because seriously, who wants to buy store bought tomatoes anymore?
Keep Calm and Can On.
~Mavis
P.S. This recipe was canned in #905 and #908 Weck canning jars.
Green Tomato Piccalilli Canning Recipe
Ingredients
4 quarts cored, peeled, chopped green tomatoes
2 quarts chopped cabbage
2 cups chopped, seeded sweet peppers
1 cup chopped sweet onion
½ cup canning salt
1 ½ cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon prepared horseradish
4 ½ cups white distilled vinegar
Instructions
Combine tomatoes, cabbage, peppers and onion in a large bowl. Sprinkle the canning salt over the vegetables and mix together.
Let stand for 4 hours.
Drain, rinse vegetables and then drain thoroughly.
In a large pot add the brown sugar, mustard seed, celery seed, horseradish and vinegar. Bring to a boil and then reduce heat to a simmer. Simmer for 15 minutes.
Add the vegetables and then bring the mixture to a boil.
Ladle the hot mixture immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles.
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 10 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {8} pints
Notes
This recipe was canned at sea level. If you need to make altitude adjustments for home canning you can find directions here: https://extension.sdstate.edu/altitude-adjustments-home-canning
How to Use a Hot Water Bath Canner – https://www.onehundreddollarsamonth.com/tutorial-hot-water-bath-canning/
How to Use Weck Jars – https://www.onehundreddollarsamonth.com/how-to-use-weck-canning-jars/
More Canning Recipes – 80+ Canning Recipes
Kim says
It is so beautiful and tasty as well!
Mavis Butterfield says
I love the color too. 🙂
Anne Wiebe says
Wow, that cabinetful of home-canned goods is so beautiful! I admire your industriousness and perseverance, YOU DID all that!
Mavis Butterfield says
Thanks Anne. It’s been a busy summer. 🙂
Rosemary Calhoun says
So, this year my garden was a bust. I harvested one banana pepper. One. It is in the refrigerator and will probably stay there until it goes bad. I told my hubby I should bronze it and put it on a plaque. If I have better luck next year, I hope to be able to try some of your canning recipes.
I think I know what went wrong. I used our greenhouse and planted my veggies directly into the dirt. This was the first time planting anything directly in the dirt. (Using the greenhouse would keep all the critters out.) But, I think the soil was not good enough to feed the plants. My hubby is going to do a winter garden in the greenhouse and he is aware that he needs to doctor the dirt. We will see how that goes . . .
Mavis Butterfield says
Celebrate that pepper Rosemary! Don’t let it go to waste.
Good soil is the key, that’s for sure. We could have grown more this year if we would have ammended the soil a bit better in the spring. Oh well, there’s something to be learned every year.
Hopefully your winter garden will do better.
Lynn Y says
I felt good about making Cowboy Candy today, but–Holy cow–your pantry is fantastic! Well, tomorrow is a new day.
Amanda says
Any idea how long this would last if I didn’t can it and just kept it in the fridge?
Mavis Butterfield says
My best guess would be up to month in the refrigerator in a sealed container.
Pat says
We always canned that when I was a kid. I loved it!
Alison says
Your canning cabinet looks amazing!!! I am going to have to try some of these recipes.
Deborah says
How long do you have to wait after you can them to enjoy?