{"id":7925,"slug":"piccalilli-2","title":"PICCALILLI","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half peck of green tomatoes","three red peppers, chopped","one cup of salt","five chopped onions","one pound of brown sugar","one-quarter ounce of allspice","whole cloves (put in a bag)","one bunch of celery","one-half ounce of mustard seed","vinegar (to cover)"],"ingredients_norm":["peck of green tomato","red pepper","salt","onion","brown sugar","allspice","whole clove","celery","mustard seed","vinegar"],"steps":["Take one-half peck of green tomatoes and three red peppers, chopped.","Put in one cup of salt.","Let stand overnight.","Strain off the water.","Add five chopped onions, one pound of brown sugar, one-quarter ounce of allspice, and whole cloves put in a bag; one bunch of celery, one-half ounce of mustard seed.","Cover with vinegar and boil three hours."],"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/12350","source_ref":"pg:12350:w108:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a298942cddba84a4bf012ac3b603b6bd43849a79725735d58777f617ec0226dd","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}