LC Grilled Taco Barbeque Chicken


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Forgiving Myself and Literally Moving On

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 Piccalilli is pretty darn old. I was able to trace this recipe back at least 100 years. It's probably much older than that, since it's a way to preserve vegetables from the garden in a "pickle", which is the easiest type of preservation method, requiring no special equipment other than good quality preserving jars and lids. However, I do recommend picking up a set of canning tools for safety's sake.  The recipe below is from a Kerr Bottle Company preserving book from the early part of the 20th century.  Terms to Know:  A peck is 8 dry quarts or 16 pints. Four pecks make a bushel.  Gherkins are a smaller variety of cucumber, also called a "pickling cucumber." They can be nubby-skinned. They are easy to grow, and many gardeners have them in large numbers because they are easy to pickle.  Ingredients:  8 quarts fresh green tomatoes 1-quart large pickling cucumbers (aka gherkins) 2 green peppers 4 onions 1 cup salt  1 cup sugar 1 T. whole peppercorns...
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While I think these are good, the author swore they were addictive and that's why she gave them the name. I'll grant they are a treat, and the batch I made served me lunches for quite awhile. I recommend cutting off the wing tips and throwing them immediately into a small crock pot of water, celery tops you've saved for this, onion, a little salt, pepper, and a little poultry seasoning for easy homemade chicken broth. Then make the wings and know you've not wasted a bit of your precious money. After the broth has cooked, strain out the used veggies and bones. Let it cool in a bowl on the counter, stick it in the fridge, skim off the fat that hardens at the top, and measure into one cup increments. Store in the freezer until needed. I put them in 1 quart ziplock bags and freeze in square storage containers. That way, I can remove the storage containers after they're hard, and they still stack nicely in a corner.
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