Piccallily
Piccallily is a tangy, spicy pickled vegetable medley featuring green tomatoes, cabbage, and peppers, perfect for adding zest to sandwiches, salads, or as a flavorful side.
Ingredients
Instructions
- Shred the green tomatoes, cabbage, onions, bell peppers, cayenne peppers, and jalapeno peppers (if using) in a food processor, then pour into a large bowl.
- Add apple cider vinegar, sugar, canning salt, and mixed pickling spice to the shredded vegetables and mix well.
- Transfer the mixture into a boiling pot and cook until the vegetables become transparent, about 30 minutes.
- Once cooked, transfer the piccallily into sterilized jars and process for canning.
- Let the jars cool and store in a cool, dark place. Ready to enjoy after proper curing.
Tips & Substitutions
For a spicier kick, consider adjusting the number of cayenne and jalapeno peppers to your taste. If green tomatoes are hard to find, unripe regular tomatoes can be a substitute. Make sure to shred the vegetables uniformly to ensure even cooking. If you prefer a sweeter piccallily, increase the sugar slightly, but balance it with a touch more vinegar to maintain acidity.
Serving Suggestions
Piccallily makes an excellent condiment alongside grilled meats or as a topping on sandwiches. It pairs beautifully with Crunchy Caramel Apple Pie for dessert or can be served with Dilled Red Potato Salad for a complete meal. Use it as a zesty addition to charcuterie boards or as a unique side at picnics and barbecues.
Storage & Reheating
Once cooled, store the sealed jars of piccallily in a cool, dark place. It can last up to a year if properly sealed. For leftovers, simply refrigerate after opening. To enjoy, you can serve it cold or gently reheat it on the stove, avoiding boiling to preserve texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Piccallily contains roughly 158 calories, with 4g protein, 34g carbohydrates, and 1g fat. It is an excellent source of vitamin C (104% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe tomatoes instead of green tomatoes?
While green tomatoes are traditional for piccallily, you can experiment with unripe regular tomatoes as a substitute. They will alter the flavor and texture slightly, but the dish will still be delicious. Just remember that the acidity might be less pronounced, so adjust vinegar accordingly.
How long does the piccallily need to cure before eating?
For the best flavor, allow the piccallily to cure for at least 2-4 weeks after canning. This resting period helps the flavors meld together, enhancing the overall taste. However, you can taste it sooner if you're eager to try it!
Is it possible to make piccallily without sugar?
While sugar helps balance the acidity in piccallily, you can reduce or replace it with a natural sweetener like honey or agave syrup. Keep in mind that this may alter the flavor profile slightly, so taste as you go to ensure the right balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).