PICCALILLI
- TRY THIS METHOD OF MAKING. I j Ingredients: I quart green tomatoes. 2 red peppers. 2 green peppers. 1 cab- ; bage, 2 large onions, the head of cel-; ; ery. 1 pint small gherkins or 2 cu- j cumbers, vinegar, spices, sugar, grated | : horseradish, pepper and sail. i Method: Remove the stalk end from : ■ the tomatoes and the seeds and pith ! from the peppers and chop them fine- > ; ly. Chop also the cabbage, onions and . I celery and cut the gherkins or cucumI bers into small pieces. Mix all the vegetables together, sprinkle them well with salt, let them stand 24 hours., then drain, and press out the liquid. Heat enough brown malt vinegar to cover the mixture, with the sugar, spices to taste tied in muslin, and a little grated horseradish. Simmer a few minutes, then put in vegetables, and let them cook until j tender, stirring frequently. Pack in til i clean, hot jar, remove the spice and i ■ close tightly. I -u ----- - - "
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Wairarapa Times-Age, 4 February 1941, Page 8
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165PICCALILLI Wairarapa Times-Age, 4 February 1941, Page 8
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