Picalilli
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INGREDIENTS
- 4 Tomato, green (4 pecks)
- 2 tb Cloves, ground
- 2 tb Mustard, dry
- 2/3 c Salt
- 4 tb Pepper
- 2 tb Allspice
- Vinegar
- 2 tb Cinnamon
- 2 c Brown sugar
- 1 c Horseradish, grated
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1153g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4075 | ||
| Calories from Fat: 129 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.3g | 19 % | |
| Saturated Fat 3.3g | 17 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 381mg | 13 % | |
| Potassium 4231.2mg | 111 % | |
| Total Carbohydrate 1041.6g | 306 % | |
| Dietary Fiber 79.6g | 318 % | |
| Sugars, other 962g | ||
| Protein 29.3g | 42 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4075
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