Pickalilly Sauce

What’s so special about my family’s pickalilly recipe?

First of all, this sauce is like tomato CANDY. It’s sweet (brown sugar), flavorful (cloves and cinnamon) and healthy (tomatoes, celery, onions, green peppers and vinegar). I’m sure it’s at least a vegetable serving or two, palatably packaged like ketchup or relish.

Secondly, it is the perfect accompaniment to scrambled eggs and toast. In fact, this is about the only way we eat pickalilly sauce in our house. Our friends like it on crackers with cream cheese, which I think is a great idea, too. Any place you’d use chutney, ketchup or relish is perfect for pickalilly.

Ingredients/Directions

35 large tomatoes – blanched, peeled, chopped and drained
1 bunch celery, finely chopped
1 quart onions, finely chopped
2 green (Bell) peppers, finely chopped
1/2 teaspoon cloves
1 teaspoon dry mustard
2 teaspoon cinnamon
2 lbs. brown sugar, regular dark
1 quart apple cider vinegar
1/4 teaspoon salt

Boil 4-5 hours. After 45 minutes, check to see if additional cloves, dry mustard and/or cinnamon are indicated.

Note: The recipe above yielded about fourteen 16-oz jars of pickalilly sauce.