Classic New England Green Tomato Piccalilli

As the vibrant gardening season begins to wane, and the first hints of autumn chill sweep through the air, gardeners often find themselves with an abundance of unripened green tomatoes. Rather than letting this valuable harvest go to waste, consider transforming these culinary gems into a classic New England delight: Green Tomato Piccalilli. This tangy, zesty relish is a celebrated way to capture the distinctive flavor of green tomatoes, preserving the essence of your garden’s bounty long after the frost arrives.

Piccalilli, at its heart, is a testament to the art of preservation, a vibrant condiment characterized by its incredibly tangy and zesty profile. It’s a harmonious blend of crisp vegetables, aromatic spices, and a sharp vinegar base, resulting in a bright and refreshing flavor that complements an astonishing array of dishes. Its versatility has earned it a beloved spot in kitchens across many cultures worldwide, often enjoyed as a flavorful addition to meats, sandwiches, and cheeses.

Specifically, green tomato piccalilli offers a brilliant solution for utilizing those green tomatoes that simply didn’t receive enough sunshine to ripen into their blushing red counterparts. This practical and utterly delicious green tomato canning recipe ensures that no part of your garden’s hard work goes unappreciated, extending the shelf life of your harvest and allowing you to enjoy summer’s flavors deep into the colder months. It’s more than just a recipe; it’s a time-honored tradition that connects us to generations of resourceful home preservers.

The beauty of piccalilli lies in its adaptability, with nearly every region boasting its unique interpretation of this versatile relish. From the robust, mustard-based versions popular in Great Britain to the savory “chow chow” variations cherished in the American South, piccalilli’s widespread presence underscores its enduring appeal. No matter its name or regional twist, the tradition of preserving some form of piccalilli at the close of the growing season is a culinary ritual embraced globally. With such a rich and varied reputation, it’s clear this condiment holds a special place in the hearts and on the plates of many.

Exploring the Diverse World of Chow Chow and Piccalilli

The terms “chow chow” and “piccalilli” are often used interchangeably, though they represent a fascinating spectrum of regional variations. The New England-style piccalilli, our focus here, gracefully bridges the gap between classic British Mustard Pickles and the bolder southern-style chow chow. It incorporates familiar elements like cabbage and green tomatoes, often found in Southern recipes, but distinguishes itself with larger, more substantial vegetable chunks, a deeper flavor profile imparted by brown sugar, and a medley of warm, inviting spices.

Beyond New England, the world of piccalilli offers delightful divergences. For instance, the Amish Chow Chow often introduces a sweeter note and incorporates ingredients like beans and carrots, creating a hearty and subtly sweet relish. Meanwhile, the Canadian Chow Chow tends to lean into the inherent simplicity and tartness of green tomatoes, offering a purer expression of their unique flavor. These are just a few examples of the many tantalizing chow chow and piccalilli recipes waiting to be explored and preserved, each telling a story of its origin and culinary heritage.

Essential Ingredients for Authentic Green Tomato Piccalilli

This tried-and-true recipe is meticulously adapted from the University of Georgia’s esteemed publication, So Easy to Preserve. It’s noteworthy that a Southern university dedicated its resources to testing and preserving a truly authentic Northern condiment recipe, a testament to the universal appeal of piccalilli and the rigorous standards of food preservation research. This ensures the recipe is not only delicious but also safe for home canning.

While a Southern chow chow recipe will be explored in due course, for now, immerse yourself in the rich flavors of this distinct Northern tradition! The ingredients for canning green tomato piccalilli are straightforward, relying on fresh produce and pantry staples. To prepare a full canner batch, yielding approximately nine half-pint jars, you will need the following:

• 6 cups of green tomatoes, uniformly diced
• 1 ½ cups of sweet red peppers, diced
• 1 ½ cups of vibrant green bell peppers, diced
• 2 ¼ cups of chopped onions, diced
• 7 ½ cups of crisp cabbage, finely chopped
• ½ cup of high-quality canning or pickling salt (crucial for the pre-soak, not the brine)
• 4 ½ cups of vinegar (ensure it has at least 5% acidity for safety and flavor)
• 3 cups of packed brown sugar
• 3 tablespoons of whole mixed pickling spice

A critical point to emphasize regarding the ingredient list is the significant quantity of salt. However, this salt is not directly incorporated into the final brine. Instead, it plays a vital role in the overnight salting process for the vegetables. The vast majority of this salt is drained away, serving primarily to draw out excess moisture from the vegetables, thereby firming their texture and ensuring a crisp piccalilli. Skipping this crucial salting step and adding the full amount of salt directly to the brine would result in an unpleasantly salty preserve and soggy vegetables that lack the desired crunch, as their moisture wouldn’t have been properly extracted. Therefore, it is imperative to carefully follow the directions in the recipe below and ensure the vegetables are thoroughly salted overnight before proceeding with the rest of the preparation.

While the core ingredients provide the quintessential New England piccalilli experience, there is room for minor variations. When it comes to peppers, any type can be utilized, provided their total volume does not exceed 3 cups. Similarly, a choice between red onions or red cabbage can be made, which will lend a slightly different color and mild flavor nuance to the relish, but will not affect the safety of the recipe.

The recipe specifies brown sugar, which contributes to the characteristic rich, deeper flavor and a darker hue of the brine. If you opt for cider vinegar, as I often do, the color will be further intensified. For those who prefer a brighter, lighter-colored pickle, substituting white sugar and white vinegar is an option. Be aware, however, that this aesthetic choice may subtly alter the depth of flavor, making it a matter of personal preference between visual appeal and taste complexity.

Lastly, the whole mixed pickling spices are not added directly into the jars. Instead, they are contained within a cheesecloth sachet and steeped in the brine during the cooking process. This method allows the spices to infuse their aromatic flavors without overpowering the relish or creating a textural hazard within the finished product. The sachet is removed before the piccalilli is packed into jars, ensuring a perfectly balanced and palatable condiment.

The Art of Canning Green Tomato Piccalilli: A Step-by-Step Guide

Mastering the canning process for green tomato piccalilli ensures not only a delicious relish but also a safe, shelf-stable product. Begin by meticulously preparing your vegetables: dice the green tomatoes, bell peppers, onions, and cabbage into uniform pieces. Combine all the chopped vegetables with the canning salt in a large bowl, ensuring they are thoroughly mixed. Allow this mixture to sit, covered, in the refrigerator overnight. This crucial step extracts excess moisture from the vegetables, enhancing their crispness and preventing a watery final product. This also allows the flavors to meld and prevents the vegetables from becoming soggy during the cooking process.

This pre-soaking step is absolutely non-negotiable. While an overnight soak is ideal, you can expedite the process if needed by allowing the salted vegetables to drain in a colander in the sink for at least 6 hours. The key objective is for the vegetables to release their liquid and absorb the salt, which will mostly be washed away later. Failure to properly salt and drain the vegetables will compromise both the texture and safety of your piccalilli.

The following morning (or after the minimum 6-hour soak), thoroughly drain the vegetables. To remove any lingering excess liquid, gather the vegetables in a clean white cloth or cheesecloth and firmly press them. This step is essential for achieving the perfect texture. If, upon tasting a small amount, you find the mixture still too salty for your preference, you may quickly rinse the vegetables before pressing them for your next batch, but generally, the pressing removes most of the salt. This ensures the correct balance of tangy, sweet, and savory in your piccalilli.

In parallel, prepare your brine. In a large pot or Dutch oven, combine the brown sugar and vinegar. The choice between apple cider vinegar or white vinegar is yours, but remember that apple cider will impart a slightly richer, darker color and a nuanced flavor, while white vinegar will result in a brighter, more classic look. Crucially, ensure your chosen vinegar has a minimum of 5% acidity, which is vital for safe home canning.

Next, gather your mixed pickling spices and tie them loosely into a sachet using a piece of cheesecloth or a clean, porous cloth. Add this spice bag to the sugar and vinegar mixture. Bring the entire brine mixture to a rolling boil over medium-high heat. Once the brine is boiling, carefully add the well-drained and pressed vegetables. Stir everything thoroughly to ensure the vegetables are evenly coated. Return the mixture to a boil, then reduce the heat to a gentle simmer. Allow the piccalilli to boil gently for approximately 30 minutes, or until the liquid has visibly reduced by half. This process concentrates the flavors and allows the vegetables to fully absorb the delightful blend of spices and vinegar.

While the piccalilli is simmering, take this time to prepare your canning equipment. Wash your canning jars, rings, and new lids in hot, soapy water. Sterilize your jars by submerging them in boiling water for at least 10 minutes, or by running them through a sanitize cycle in your dishwasher. Keep the jars hot until ready to fill. Once the piccalilli has reached the desired consistency, carefully remove the spice bag from the pot and discard it. The piccalilli is now ready for canning.

If you are not planning to can the piccalilli, you can simply transfer the hot relish into clean jars, secure them with lids, allow them to cool on the counter, and then store them in the refrigerator for immediate use.

For canning, carefully ladle the hot piccalilli into the prepared hot half-pint (or pint/quarter-pint) jars, leaving a precise 1/2 inch of headspace at the top. This headspace is critical for creating a proper vacuum seal. Use a clean plastic spatula or bubble remover tool to gently release any trapped air bubbles from the jars. Finally, wipe the rims of the jars clean with a damp cloth to ensure a perfect seal is formed. Place the lids and screw on the bands finger-tight.

Carefully lower the filled jars into a boiling water bath canner, ensuring they are fully submerged by at least an inch of water. Bring the water back to a vigorous boil and process the jars for 10 minutes. For elevations above 6,000 feet, increase the processing time to 15 minutes to account for lower boiling points. Once the processing time is complete, turn off the heat and allow the canner to sit for 5 minutes before carefully removing the jars. Place the hot jars on a clean towel or cooling rack at room temperature, ensuring they are not disturbed for 12-24 hours as they cool and seal.

After the cooling period, check each jar for a tight seal. The center of the lid should be concave and should not flex when pressed. Any jars that did not seal properly should be stored in the refrigerator and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year. It’s truly as easy and rewarding as that!

Creative Ways to Serve Green Tomato Piccalilli

Green tomato piccalilli is far more than just a simple relish; it’s a versatile condiment that can elevate a wide variety of dishes with its vibrant flavor. Its tangy and slightly sweet profile makes it an excellent accompaniment for nearly any meal. You can enjoy it straight from the jar as a classic relish or use it as a dynamic topping that adds a burst of flavor and texture. One of the greatest attributes of piccalilli is its readiness – it’s a “heat and eat” item, yet it also invites creative customization to suit your palate.

For a straightforward approach, simply spoon the piccalilli directly onto your dish of choice. It makes an outstanding complement to grilled meats like sausages, pork chops, or roasted chicken, cutting through richness with its bright acidity. It’s also a traditional and delicious addition to burgers, hot dogs, and sandwiches, transforming everyday fare into something special. Consider pairing it with a selection of artisanal cheeses and crackers for an elegant and flavorful snack or appetizer. Its robust flavor stands up well to strong cheeses, creating a delightful contrast.

If you’re inclined towards a more personalized culinary experience, piccalilli can be further enhanced at the time of serving. (Important: Remember not to add these fresh ingredients during the canning process, as it can compromise the safety and shelf life of your preserved product.) A sprinkle of fresh herbs such as finely chopped parsley or cilantro can add a burst of freshness and visual appeal. For an extra layer of complexity, you might stir in a dash of your favorite hot sauce for a spicy kick, or incorporate other finely diced fresh vegetables like cucumbers or bell peppers for added crunch and texture. Some enthusiasts even enjoy mixing a dollop of piccalilli into their homemade salad dressings or using it as a glaze for savory dishes before serving. The possibilities are truly endless, allowing you to tailor this classic relish to your specific tastes and culinary creations.

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Servings: 72 servings, Makes 9 Half Pints

Green Tomato Piccalilli (New England Style)

By Ashley Adamant

New England Style Green Tomato Piccalilli is a classic autumn preserve with plenty of flavor!

Prep: 1 day d

Cook: 10 minutes mins

Additional Time: 10 minutes mins

Total: 1 day d 20 minutes mins

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Equipment

• Water Bath Canner

Ingredients 

• 6 cups green tomatoes, diced
• 1 ½ cup sweet red peppers, diced
• 1 ½ cup green bell peppers, diced
• 2 ¼ cups onions, diced
• 7 ½ cups cabbage, chopped
• ½ cup canning or pickling salt, for salting veggies, not in brine
• 4 ½ cups vinegar, at least 5% acidity
• 3 cups brown sugar, packed
• 3 tbsp mixed pickling spice, tied in a spice bag

Instructions 

• Begin by finely chopping up all your vegetables (green tomatoes, bell peppers, onions, and cabbage).
• Mix the chopped vegetables with the canning or pickling salt and let them sit overnight in the refrigerator. This step is crucial for drawing out excess liquid and ensuring crisp vegetables.
• The next morning, thoroughly drain the vegetables. Press them firmly into a clean white cloth or cheesecloth to remove any remaining liquid.
• In a large pot or Dutch oven, combine the brown sugar and vinegar.
• Tie your mixed pickling spices loosely in a piece of cheesecloth to form a sachet and add it to the sugar-vinegar mixture. Bring this mixture to a boil.
• Once the vinegar mixture is boiling, add the drained and pressed vegetables. Stir everything together and return the mixture to a boil. Reduce heat to a simmer and let it boil gently for about 30 minutes, or until the liquid has reduced by half and the flavors have concentrated.
• Carefully remove the spice bag from the pot and discard it.
• Prepare your canning jars and canner. Ladle the hot piccalilli into hot half-pint jars, ensuring you leave about 1/2 inch of headspace at the top.
• Use a clean plastic spatula to remove any air bubbles from the jars and wipe the rims clean to ensure a good seal. Place new lids and screw bands on finger-tight.
• Process the jars in a boiling water bath canner for 10 minutes (or 15 minutes if you are above 6,000 feet in elevation).
• After processing, carefully remove the jars from the canner and let them cool undisturbed on a clean towel or rack at room temperature for 12-24 hours.
• Check for a tight seal on each jar (lids should be concave and not flex). Store any unsealed jars in the refrigerator for immediate consumption. Properly sealed jars can be stored in a cool, dark place for up to one year.

Notes

You have the option to make your own homemade pickling spices, or you can use a high-quality store-bought blend. While mixed pickling spice compositions can vary regionally, they typically include warm, aromatic spices such as cinnamon sticks, allspice berries, black peppercorns, red pepper flakes, ginger, and bay leaves.

Nutrition

Calories: 46kcal, Carbohydrates: 11g, Protein: 0.4g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 792mg, Potassium: 75mg, Fiber: 1g, Sugar: 10g, Vitamin A: 212IU, Vitamin C: 13mg, Calcium: 16mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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