A historical preserve from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Chop one peck green tomatoes and let stand over night in salt
in the morning drain and add one quart chopped celery, two large onions, two quarts vinegar, two pounds brown sugar, one teaspoonful red pepper, twelve tablespoonfuls flour, four tablespoonfuls mustard, one tablespoonful turmeric
boil all together until tender
then add flour to thicken
Modern guidance to help you succeed with this vintage recipe
Salting the green tomatoes overnight draws out excess moisture through osmosis, preventing a watery relish and concentrating their tart flavor. The combination of vinegar's acidity and sugar creates an inhospitable environment for bacteria, preserving the relish for months. Turmeric and mustard contain natural antimicrobial compounds that further enhance preservation while adding characteristic piccalilli flavor. The flour thickens the mixture by absorbing liquid and gelatinizing starches during the boil, creating a cohesive, spoonable consistency.
This is an ideal make-ahead preserve. Once cooled and properly canned using water bath canning method, the relish can be stored in a cool, dark place for up to one year. The flavors meld and improve after 2-3 weeks of storage. Unopened jars stored in the pantry will maintain quality for 12 months.
If water bath canned properly, store sealed jars in a cool, dark pantry for up to one year. Once opened, refrigerate the relish in an airtight container for up to 3 months. If not canning, store the cooled relish in airtight containers in the refrigerator for up to 6 weeks. The high vinegar and sugar content act as natural preservatives.
AI-generated tips from Chef Cecil's culinary database
This is an ideal make-ahead preserve. Once cooled and properly canned using water bath canning method, the relish can be stored in a cool, dark place for up to one year. The flavors meld and improve after 2-3 weeks of storage. Unopened jars stored in the pantry will maintain quality for 12 months.
If water bath canned properly, store sealed jars in a cool, dark pantry for up to one year. Once opened, refrigerate the relish in an airtight container for up to 3 months. If not canning, store the cooled relish in airtight containers in the refrigerator for up to 6 weeks. The high vinegar and sugar content act as natural preservatives.
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