Sweet Green Tomato and Corn Piccalilli

Sweet Green Tomato and Corn Piccalilli Ingredients

5 Green tomatoes; thin sliced	Kernels from 3 ears corn
each about baseball size	uncooked
2 tb Salt	1/2 Red bell pepper; diced small
2 c White vinegar	1/2 Green bell pepper
2 c Sugar	diced small
1/2 ts Whole cloves	1 Red onion; diced small
1/2 ts Ground cinnamon

Instructions for Sweet Green Tomato and Corn Piccalilli

Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside. In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well. Add the remaining ingredients and mix thoroughly. This piccalilli will keep, covered and refrigerated, several weeks. Yield: 6 to 8 cups, depending on the size of the tomatoes. From _Salsas, Sambals, Chutneys & Chowchows_ by Chris Schlesinger and John Willoughby. In Alice Colombos 09/21/94 "Cooks Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TomatoesCuisine: Uncategorized

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