Sweet Green Tomato & Corn Piccalilli
Submitted by sugarlicious
A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.
YIELD
1 batchPREP
7 hrsCOOK
10 minREADY
8 hrsGot a pile of green tomatoes that refuse to ripen? This piccalilli is their calling.
Sliced green tomatoes get salted overnight to draw out moisture, then tossed with a hot vinegar-sugar syrup spiced with whole cloves and ground cinnamon.
Fresh corn cut right off the cob, diced red and green bell peppers, and red onion add color, crunch, and sweetness to every spoonful.
No cooking the vegetables, no canning required. Just mix, jar, and refrigerate. It keeps for weeks and gets better with each passing day.
Chef Tips
- Salt the tomato slices generously and squeeze them well through cheesecloth. Removing that moisture is what keeps the piccalilli from getting watery
- Use fresh corn, not frozen or canned. You want that snap and natural sweetness
- Let the piccalilli sit in the fridge for at least 2 days before serving so the flavors marry properly
Variations
- Add a diced jalapeno for a spicy kick that plays off the sweetness
- Stir in a tablespoon of mustard seed for a more traditional piccalilli flavor
- Spoon it over grilled sausages, pulled pork, or a sharp cheddar cheese board
Ingredients
Directions
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.
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