Best Ever Piccalilli
  • 6 pounds medium green tomatoes (about 22)
  • 2 cups chopped onions
  • 6 green bell peppers
  • 6 red bell peppers
  • 6 cups 5% acid strength cider vinegar- divided
  • 3-1/2 cups granulated sugar
  • ¼ cup canning/pickling salt
  • 1-1/2 teaspoons ground allspice
  • 1-1/2 teaspoons ground cinnamon
  • 4 teaspoons celery seeds
  • ½ cup mustard seeds
  1. Wash vegetables; core tomatoes; peel onions; remove seeds, membranes, and stems from peppers. Put vegetables through a food chopper or pulse in a food processor just until finely chopped. Drain off any excess fluid.
  2. Place vegetables in in an 8-quart kettle or Dutch oven. Add 4 cups of the vinegar. Boil for 30 minutes, uncovered, stirring frequently, Drain and discard liquid. Return vegetables to kettle. Add remaining 2 cups vinegar, sugar, pickling salt, and spices. Bring to a boil, then simmer for 3 minutes.
  3. Ladle into 8 hot sterilized pint jars, filling to within ¼" of jar top. Wipe jar rim; adjust lids.
  4. Process in a boiling water bath for 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars to kitchen jars to cool completely.
Recipe by The Culinary Cellar at