Title: Picalilli
Categories: Penn Pickle
Yield: 1 Servings
| 4 | | Green Tomatoes |
| 2/3 | c | Salt |
| 1 | c | Horseradish, Grated |
| 2 | tb | Cinnamon |
| 2 | tb | Cloves, Ground |
| 2 | tb | Allspice |
| 2 | tb | Mustard, Dry |
| 4 | tb | Pepper |
| | | Vinegar |
| 2 | c | Brown Sugar |
Sprinkle the salt over the chopped tomatoes and let stand over night. In
the morning, drain in colander. Add the horseradish, spices and sugar and
enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.