Since it's fruit season and frost has fallen on our tomatoes, it's time to get out those old recipes for processing fruit.
My favorite recipe is for Green Tomato Piccalilli that my Mom gave me. Delicious and makes great gifts. Christmas is just around the corner.
So, the recipe calls for 1/2 a peck of tomatoes. What the heck is a "Peck"? It is, actually, a dry measure and a peck of tomatoes is 13 pounds. So 1/2 a peck is 6 & 1/2 lbs of tomatoes.
Harriet will be happy that I finally posted this.
Terry Dziura's Green Tomato Piccalilli
1/2 peck of green tomatoes
1 pint of small cucumbers
1 grren pepper
2 medium onions
1 quart cider vinegar
1/4 lb. pickling salt
1/4 lb. sugar
1 tsp black peppercorns
1 tsp celery seed
1 tsp mustard seeds
1/2 tsp whole clove
Slice vegetables thinly. Place in a large bowl and toss in the salt. Mix thoroughly. Cover the bowl and set aside for 12 hours or over-night. Drain well and press to get as much liquid out as possible. Heat the vinegar, sugar and spices, bring to a boil. Pack veggies into sterilized jars and pour hot liquid in to fill. Leave 5/8 in of space in top of jar. Clean rim and add seal. Place in water bath and process as usual.
I lost many of our tomato plants this year to the drought. If anyone has left over green tomatoes that they don't plan on frying up for dinner, I will take them off your hands!
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