Picalilli Relish
Recipe No. 433 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 433 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Cabbage, shredded — 6 pounds (6 No. 56 dippers)
- Tomatoes, diced — 6 pounds
Onions, chopped — 6 pounds (6 No. 56 dippers)
- Pickles, sweet, chopped — 6 pounds (6 No. 56 dippers)
- Vinegar — 1¼ pints (¾ No. 56 dipper)
- Cloves, ground — (⅓ mess kit spoon)
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — (⅔ mess kit spoon)
- Water — as needed
Directions
- Combine all ingredients; barely cover with water.
- Allow to stand 1 hour; drain well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Cabbage, shredded — 7⅔ oz Tomatoes, diced — 7⅔ oz Onions, chopped — 7⅔ oz Pickles, sweet, chopped — 7⅔ oz Vinegar — 3¼ tbsp Cloves, ground — scale to taste ((⅓ mess kit spoon)) Salt — about 1 tsp Pepper — scale to taste ((⅔ mess kit spoon)) Water — to taste
⚠ As printed, the manual is inconsistent here — “Vinegar: 1¼ pints (¾ No. 56 dipper)”: 1¼ pints = 5/8 qt, but gloss says ¾ dippers = 3/4 qt. Transcribed exactly as printed; the parenthetical Army measure is usually the safer one to follow.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 433, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.