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CATEGORY CUISINE TAG YIELD
Vegetables Relishes, Sauces, Vegetables 1 Batch

INGREDIENTS

5 Green tomatoes, thin sliced
each about baseball size
2 T Salt
2 c White vinegar
2 c Sugar
1/2 t Whole cloves
1/2 t 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

INSTRUCTIONS

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.  Yield: 6 to 8 cups,
depending on the size of the tomatoes.  From _Salsas, Sambals, Chutneys
& Chowchows_ by Chris Schlesinger and  John Willoughby.  In Alice
Colombo's 09/21/94 "Cook's Corner" column  in "The (Louisville, KY)
Courier-Journal." Pg. C6. Posted by Cathy  Harned.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2198
Calories From Fat: 184
Total Fat: 21.5g
Cholesterol: 0mg
Sodium: 16226.2mg
Potassium: 1735.1mg
Carbohydrates: 525.3g
Fiber: 10g
Sugar: 409.7g
Protein: 14g


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