Recipe: Piccalilli

  • 3 quarts green tomatoes 2 quarts vinegar
  • 3 quarts ripe tomatoes 1 quart sugar
  • 2 red peppers 1 teaspoon cinnamon
  • 3 onions ½ teaspoon clove
  • ½ cup salt 4 tablespoons white mustard seed

Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.

Better Meals for Less Money, by Mary Green (Year 1909)