Sweet Green Tomato And Corn Piccalilli

Recipe Ingredients

5		Green tomatoes - thin sliced
		About baseball size
2 tablespoons	30ml	Salt
2 cups	474ml	White vinegar
2 cups	396g / 13oz	Sugar
1/2 teaspoon	2.5ml	Whole cloves
1/2 teaspoon	2.5ml	Ground cinnamon
		Kernels from 3 ears corn - - uncooked
1/2		Red bell pepper - diced small
1/2		Green bell pepper - - diced small
1		Red onion - diced small

Recipe Instructions

Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside.

In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well. Add the remaining ingredients and mix thoroughly.

This piccalilli will keep, covered and refrigerated, several weeks.

Yield: 6 to 8 cups, depending on the size of the tomatoes.

From "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby. In Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6.

Source:
David Leo Banks of Harry's Savoy Grill, Wilmington, DE

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