{"id":3883,"slug":"piccalilli","title":"PICCALILLI","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 quarts green tomatoes.","2 heads celery.","4 mild red peppers.","2 mild green peppers.","2 large white onions.","2 large ripe cucumbers.","1 cup salt.","1-1/2 quarts cider vinegar.","2 pounds brown sugar.","1/4 cup white mustard seed.","1 teaspoon mustard.","1-1/2 teaspoons black pepper."],"ingredients_norm":["green tomato","celery","mild red pepper","mild green pepper","white onion","ripe cucumber","salt","cider vinegar","brown sugar","white mustard seed","mustard","black pepper"],"steps":["Chop the vegetables, sprinkle with salt and let stand over night.","In the morning drain and press in a coarse crash towel to remove all the acrid juice possible.","Add vinegar, sugar and spices and simmer until vegetables are tender and clear.","Sterilize fruit jars and fill to overflowing.","Seal and store."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:136","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b5010e36bc24f8a1cca10f97fc98e5fe0a060baa4de2abfaeaf892ec045a35f0","created_at":"2026-08-02T15:46:17Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/piccalilli"}