Greetings, dear readers! Today, I am excited to share with you my beloved recipe for creating the delectable and versatile condiment known as piccalilli, using the vibrant and tangy flavors of green tomatoes.
As someone who delights in the art of crafting homemade treats, I find great joy in transforming simple ingredients into culinary treasures that bring both comfort and delight to the table.
Ingredients You’ll Need:
- Canning Jars with Lids and Rings: Canning jars are essential for preserving the piccalilli and ensuring its long-term storage. The lids and rings create an airtight seal, preventing spoilage and maintaining the freshness of the condiment.
- Apple Cider Vinegar: Apple cider vinegar provides acidity and tanginess to the piccalilli. It acts as a natural preservative, helping to extend the shelf life of the condiment while adding a bright and refreshing flavor.
- White Sugar: White sugar adds sweetness to balance out the acidity of the vinegar and tartness of the green tomatoes. It enhances the overall flavor profile of the piccalilli, making it more delicious and enjoyable.
- Salt: Salt is a crucial ingredient for flavor enhancement and preservation. It helps to draw out moisture from the vegetables, resulting in a crisp texture and intensifying their natural flavors.
- Mustard Seed: Mustard seed adds a distinctive flavor and texture to the piccalilli. It provides a subtle spiciness and nuttiness that complements the other ingredients, enhancing the overall taste profile of the condiment.
- Dried Basil: Dried basil contributes herbal notes to the piccalilli. It adds depth and complexity to the flavor profile, giving the condiment a savory and aromatic quality.
- Green Tomatoes, Seeded and Finely Chopped: Green tomatoes are the main ingredient in piccalilli. They provide a tart and slightly tangy flavor, as well as a crunchy texture that holds up well in the preserving process.
- Red Bell Peppers, Finely Chopped: Red bell peppers add sweetness and vibrant color to the piccalilli. They provide a mild and slightly fruity flavor that complements the tartness of the green tomatoes.
- Red Onion, Finely Chopped: Red onion adds sharpness and pungency to the piccalilli. It provides a bold flavor that contrasts with the sweetness of the other ingredients, adding complexity to the condiment.
- Celery Stalks: Celery stalks add a refreshing crunch and subtle herbal flavor to the piccalilli. They contribute texture and depth to the condiment, enhancing its overall taste and mouthfeel.
- Cinnamon: Cinnamon adds warmth and spice to the piccalilli. It provides a hint of sweetness and complexity that complements the other ingredients, creating a well-rounded flavor profile.
- Black Pepper: Black pepper adds heat and depth to the piccalilli. It enhances the overall flavor profile of the condiment, adding a subtle kick that balances out the sweetness and acidity of the other ingredients.
- Granny Smith Apples, Finely Chopped: Granny Smith apples add sweetness and tartness to the piccalilli. They provide a fruity flavor and tender texture that complements the other ingredients, adding complexity to the condiment.
Step by Step Directions:
Step 1: Sterilize the Canning Jars
Begin by preparing the canning jars for use. Fill a large pot with water and bring it to a simmer. Submerge the canning jars in the simmering water for at least 5 minutes to sterilize them thoroughly. Meanwhile, wash the lids and rings in warm soapy water and set them aside to dry.
Step 2: Prepare the Piccalilli Mixture
In a large pot, combine the apple cider vinegar, white sugar, salt, mustard seed, dried basil, cinnamon, and black pepper. Stir the mixture well and bring it to a gentle boil over medium heat, ensuring all the sugar is dissolved. This typically takes around 5 minutes of stirring.
Step 3: Add the Vegetables and Apples
Once the sugar has dissolved, add the finely chopped green tomatoes, red bell peppers, red onion, celery, and Granny Smith apples to the pot.
Stir the mixture thoroughly to combine all the ingredients. Allow the mixture to come to a vigorous boil, stirring occasionally, and let it cook until the vegetables and apples have softened and the flavors have melded together. This usually takes about 15 to 20 minutes.
Step 4: Fill the Canning Jars
While the piccalilli mixture is cooking, carefully remove the sterilized canning jars from the simmering water using tongs or a jar lifter.
Fill each jar with the hot piccalilli mixture, leaving about 1/4 inch of space at the top. Use a knife or spatula to remove any air bubbles and wipe the rims of the jars clean with a damp paper towel.
Step 5: Seal the Jars
Place the washed lids on top of each jar and screw on the rings securely, but not too tightly. This allows air to escape during the canning process, ensuring a proper seal.
Step 6: Process the Jars
Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar lifter, carefully lower the filled jars into the boiling water, making sure there is at least 2 inches of water covering the jars. Boil the jars for about 10 minutes to process them.
Step 7: Cool and Store
After processing, carefully remove the jars from the boiling water and place them on a clean towel or wooden surface to cool completely. As the jars cool, you may hear the lids “pop,” indicating a proper seal.
Once cooled, check the seals by pressing down on the center of each lid. If the lid is firm and doesn’t move, it’s sealed correctly. Store the sealed jars in a cool, dark place for future use.
Recipe Notes:
Each ingredient in this piccalilli recipe plays a crucial role in creating the perfect balance of flavors and textures. From the tartness of the green tomatoes to the sweetness of the apples, every component works in harmony to deliver a condiment that is truly exceptional.
– Green Tomatoes: Green tomatoes provide a tangy and slightly sour base for the piccalilli, adding a refreshing contrast to the sweet and spicy flavors.
– Red Bell Peppers: The vibrant red bell peppers lend a touch of sweetness and a subtle crunch to the piccalilli, complementing the other ingredients beautifully.
– Red Onion: The sharp and pungent flavor of red onion adds depth and complexity to the piccalilli, creating a well-rounded taste profile.
– Celery: Celery offers a refreshing and herbaceous note to the piccalilli, enhancing its overall aroma and flavor.
– Granny Smith Apples: The tartness of Granny Smith apples balances out the sweetness of the other ingredients, adding a crisp and juicy element to the condiment.
Recipe Variations:
While this piccalilli recipe is a delightful classic, there are endless possibilities for customization and experimentation. Here are a few variations you may consider trying:
– Add a dash of turmeric for a vibrant color and earthy flavor.
– Substitute green tomatoes with other vegetables, such as cucumbers or zucchini, for a unique twist.
– Incorporate different types of peppers, such as jalapeños or habaneros, to add a spicy kick to the piccalilli.
– Experiment with different herbs and spices, such as thyme, oregano, or paprika, to create your own signature flavor profile.
How To Make Piccalilli With Green Tomatoes Recipe
Equipment
- Large pot for sterilizing canning jars
- Tongs or jar lifter
- large pot
- Stirring utensil
- Knife or spatula
- Damp paper towel for cleaning jar rims
- Rack for stockpot
- Large stockpot for processing jars
- Jar lifter
Ingredients
- 1 tablespoon mustard seed
- 3 cups apple cider vinegar
- 4 TLB Cinnamon
- 2 tsp Black Pepper
- 3 cups white sugar
- 6 cups seeded and finely chopped green tomatoes
- 2 cups finely chopped red bell peppers
- 2 cups finely chopped red onion
- 6 Stalks Celery
- 2 cups finely chopped Granny Smith apples
- 2 tablespoons salt
- 1 tablespoon dried basil
- 18 4- ounce canning jars with lids and rings
Instructions
- Begin by preparing the canning jars for use. Fill a large pot with water and bring it to a simmer. Submerge the canning jars in the simmering water for at least 5 minutes to sterilize them thoroughly. Meanwhile, wash the lids and rings in warm soapy water and set them aside to dry.
- In a large pot, combine the apple cider vinegar, white sugar, salt, mustard seed, dried basil, cinnamon, and black pepper. Stir the mixture well and bring it to a gentle boil over medium heat, ensuring all the sugar is dissolved. This typically takes around 5 minutes of stirring.
- Once the sugar has dissolved, add the finely chopped green tomatoes, red bell peppers, red onion, celery, and Granny Smith apples to the pot.
- Stir the mixture thoroughly to combine all the ingredients. Allow the mixture to come to a vigorous boil, stirring occasionally, and let it cook until the vegetables and apples have softened and the flavors have melded together. This usually takes about 15 to 20 minutes.
- While the piccalilli mixture is cooking, carefully remove the sterilized canning jars from the simmering water using tongs or a jar lifter.
- Fill each jar with the hot piccalilli mixture, leaving about 1/4 inch of space at the top. Use a knife or spatula to remove any air bubbles and wipe the rims of the jars clean with a damp paper towel.
- Place the washed lids on top of each jar and screw on the rings securely, but not too tightly. This allows air to escape during the canning process, ensuring a proper seal.
- Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar lifter, carefully lower the filled jars into the boiling water, making sure there is at least 2 inches of water covering the jars. Boil the jars for about 10 minutes to process them.
- After processing, carefully remove the jars from the boiling water and place them on a clean towel or wooden surface to cool completely. As the jars cool, you may hear the lids “pop,” indicating a proper seal.
- Once cooled, check the seals by pressing down on the center of each lid. If the lid is firm and doesn’t move, it’s sealed correctly. Store the sealed jars in a cool, dark place for future use.
Notes
- Green Tomatoes: Green tomatoes provide a tangy and slightly sour base for the piccalilli, adding a refreshing contrast to the sweet and spicy flavors.
- Red Bell Peppers: The vibrant red bell peppers lend a touch of sweetness and a subtle crunch to the piccalilli, complementing the other ingredients beautifully.
- Red Onion: The sharp and pungent flavor of red onion adds depth and complexity to the piccalilli, creating a well-rounded taste profile.
- Celery: Celery offers a refreshing and herbaceous note to the piccalilli, enhancing its overall aroma and flavor.
- Granny Smith Apples: The tartness of Granny Smith apples balances out the sweetness of the other ingredients, adding a crisp and juicy element to the condiment.
Nutrition
Frequently Asked Questions:
Q1. Can I use ripe tomatoes instead of green tomatoes for this piccalilli recipe?
While green tomatoes are traditionally used for piccalilli due to their tangy flavor and firm texture, ripe tomatoes can be substituted. However, the resulting piccalilli may have a slightly sweeter and softer consistency.
Q2. How long does piccalilli last when properly stored?
When stored in airtight containers in the refrigerator, piccalilli can last for several months. It is important to ensure that the jars are properly sealed and that the piccalilli is not exposed to air to maintain its freshness.
Q3. Can I adjust the sugar and vinegar levels in this piccalilli recipe to suit my taste preferences?
Absolutely! Feel free to adjust the sugar and vinegar levels in the recipe to suit your personal taste preferences. You can increase or decrease the amounts to create a piccalilli that is perfectly tailored to your palate.
Q4. Is piccalilli a versatile condiment that can be paired with various dishes?
Yes, piccalilli is a versatile condiment that can be paired with a wide range of dishes. It adds a delightful tanginess and crunch to sandwiches, burgers, grilled meats, sausages, and even cheese platters.
Q5. Can I freeze piccalilli for long-term storage?
While piccalilli can be frozen, the texture of the vegetables may change slightly upon thawing. It is best to store piccalilli in airtight containers in the refrigerator for optimal flavor and texture.
Q6. Can I use different types of apples in this piccalilli recipe?
Yes, you can experiment with different apple varieties to create unique flavor profiles in your piccalilli. Try using sweeter apples like Honeycrisp or Fuji for a more pronounced sweetness or tart varieties like Pink Lady for a sharper contrast.
Conclusion:
As I conclude this culinary journey through the art of creating piccalilli with green tomatoes, I am filled with a sense of fulfillment and satisfaction.
The process of transforming simple ingredients into a flavorful and versatile condiment has been a labor of love, and I hope that you, dear readers, find joy in recreating this recipe in your own kitchens.
Whether enjoyed as a zesty topping for sandwiches, a tangy accompaniment to grilled meats, or a delightful addition to charcuterie boards, piccalilli is sure to elevate any dish it graces with its vibrant flavors and textures.
I encourage you to embrace your inner chef, experiment with different ingredients and techniques, and make this piccalilli recipe your own.
Thank you for joining me on this savory adventure, and may your culinary endeavors be filled with creativity, passion, and delicious moments shared with loved ones. Happy cooking!
