PICCALILLI
Posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Chutneys
Time 1h5m
Yield 20 quarts
Number Of Ingredients 10
Steps:
- Sprinkle salt over the chopped tomatoes and let stand overnight.
- Drain in colander.
- Add horseradish, spices and sugar and enough vinegar to cover.
- Bring to a boil and cook for 20 minutes.
- Fill sterilized jars and seal.
Nutrition Facts : Calories 367.7, Fat 3, SaturatedFat 0.4, Sodium 3973.2, Carbohydrate 84.1, Fiber 14.3, Sugar 68.3, Protein 14.5
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