Blending the great flavors of corn, pepper, onion and green tomatoes, this side dish is wonderful with barbecue, picnics or beachfront clambakes or just a backyard meal.

Sweet Green Tomato and Corn Piccalilli
Recipe type: Side Dishes
Serves: 1 batch
  • 5 green tomatoes; thin sliced, each about
  • 2 Tablespoons salt
  • 2 Cups white vinegar
  • 2 Cups sugar
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon 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
  1. 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.
  2. 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.
  3. This piccalilli will keep, covered and refrigerated, several weeks.
  4. Yield: 6 to 8 Cups, depending on the size of the tomatoes.

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