Does anyone have a heirloom recipe for this. I was just having a fresh burger from the grill and all of the sudden this popped in my mind. My grandmother used to make a delicious one that I even loved as a kid, it seems that nobody in the family got the recipe before she passed. Would someone give me thier families best recipe, if you are willing to share.
I was doing a search for a picture of Piccalilli Relish and came across your inquiry. I'm putting together a family cookbook inspired by my grandmother and think i have what you're looking for. It's from Family Circle, probably circa 1950's. I used to make it with her, lots of work but so worth it! That was over 40 years ago. I am attaching the page with this recipe. Enjoy!
Could you tell us some of the ingredients that were in this relish and whether the consistency was fine or chunky?
A couple of years ago a British friend sent me on a search for a piccalilli recipe and I discovered that what is Piccallili (also Chow Chow) over there (and, I guess, in Canada) is not necessarily Piccallili over here. Over there, it's yellow from the turmeric, usually has cauliflower florets in it, is quite chunky and therefore usually served on a plate. It's probably not something you could easily put on a sandwich. Over here it's more often, although evidently not exclusively, more of a gherkin pickle relish. It also might be yellow from the turmeric, although it's more often green. It has a distinctly gherkin flavor and is chopped up finely enough to put on a hamburger or hot dog.
HI, American Piccalilli is generally made from green tomatoes. I found what appears to be a good recipe with the right ingredients here:
I used to buy a brand called Forman's, which was taken over by Vlassic, which sold it to Heinz, who made it for a while, but discontinued it. I'd urge everyone to email Heinz, it was great! B&G (maybe a NJ brand?) made one, but they stopped, too! :o(
Picalilli and Red Pepper relish are endangered species!! Petition Congress & H J Heinz!!
where do you get the idea that "american picalilli" is generally made from green tomatoes? i've seen lots of different recipes.
but i love the genre, for sure. i also like chow-chow, and sometimes use picalilli or chow-chow in my tuna salad. it's also good on top of some black-eyed peas, with the ubiquitous rice
Here is my late mom's recipe for Chow Chow:
(Will require a large bowl for mixing ingredients a number of pint or quart jars with flats and rings depending on how tightly the ingredients are packed in the jars) Boil jars to sterilize before filling.
2 pints Apple Cider Vinegar
4 cups Sugar
Juice of 4 Lemons
4 tablespoons Prepared Mustard
½ teaspoon Turmeric
2 teaspoons Pickling Spice
Mix well and simmer until sugar and mustard are dissolved. Let cool and strain.
Medium Grind, or finer, as preferred :
1 gallon Green tomatoes (or half green and half ripe for color, if desired)
1 Large head Cabbage
8 Medium Onions
6 Bell Peppers
6 hot peppers (Jalapeno, Cayenne, or chili peppers)
1 or 2 red sweet peppers as desired for extra color, if desired
Sprinkle ½ cup salt over this mixture, let stand for 1 hour and drain. Pour the cooled liquid over cabbage, tomatoes, peppers and onions. Put in sterilized jars, tightly seal as you do pickles. Will last a year, or more if properly sealed.
Piccalilli and chow-chow are both just regional names for a mixture of pickled vegetables and spices -- loosely a relish, but there are as many recipes for both as there are cooks that make it.