A while ago I mentioned that I’d talk about the green tomato relish I found on AllRecipes and one from Emeril’s book Farm to Fork for Green Tomato Piccalilli. At that point I had just made some roasted tomato sauce and a green tomato apple pie. What I didn’t tell you is that I had probably harvested 20 pounds of green tomatoes from the garden. And I had barely made a dent in all those tomatoes. I used between 12 and 13 pounds of green tomatoes making relish. To keep things interesting, I made one batch of the green tomato relish and three batches of picallili with each picallili focusing on a unique variety of tomato. I wanted to see if using a single source was significant because I had 3 very different varieties of tomatoes. The end result? The jury is still out on that one. I’ll let you know when I get an update – all the small jars were gifted for Christmas this year! I’m also really happy that I tried out two different recipes because it helps to inform me which set of seasoning I prefer. Emeril’s won that battle for anyone who is curious.
If you want to try making your own piccalilli (or see if Emeril’s book is for you), try his recipe below:
Emeril’s recipe for Green Tomato Piccalilli (2.5 quarts)
- 3 lbs of greens tomatoes, cored and sliced
- 4 med onions, chopped
- 1/4 c kosher salt
- 2 red bell peppers, chopped
- 1.5 c packed light brown sugar
- 1/2 c granulated sugar
- 2 c white vinegar
- 1 c apple cider vinegar
- 2 long cinnamon sticks
- 1 Tbsp yellow mustard seeds
- 1 tsp allspice
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp cloves
- Layer the onions and tomatoes with salt in a *non-reactive* bowl, cover and let it refrigerate overnight
- Drain and rinse the mixture, transfer to a non-reactive pot and add in everything else. Bring to a boil then simmer for 30 min. You’re looking for soft ‘veggies’.
- Removed the cinnamon sticks and transfer to jars for processing. If they seal, the piccalilli will last for a year. If not, store the jars in the fridge and use the piccalilli within 2 months.
A side note on the book: I love that this book is really focused on using all the bits and pieces. Its also super accessible. I haven’t noticed anything that is particularly exotic or complicated. It really is all about using every part of the produce. One recipe I really want to try out next summer is the watermelon rind crisp sweet pickles.