Uncle D's sweet green tomato piccalilli recipe is loaded with Granny Smith apples and red bell peppers for a sweet and savory "pickle relish" or "chutney."
Preparation Time
40 mins
Cooking Time
40 mins
Total Time
1 hr 20 mins
Calories
65 Calories
Recipe Instructions
Step 1
Inspect eight 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until piccalilli is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
Combine vinegar, sugar, salt, mustard seeds, and basil in a large pot; bring to a boil. Reduce heat; simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables softened and flavors blended, 15 to 20 minutes.
Step 3
Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
Step 5
Remove the jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.
