Bottled Chow-Chow

Ingredients

• Take fifty small pickles
• two quarts of silver onions
• two quarts of green string beans
• one dozen green tomatoes
• three heads of cauliflower
• To one gallon of vinegar
• one pound of mustard
• one tablespoonful of cayenne pepper

Method

1. 1

   Let the onions stand in brine for twelve hours, then peel.

2. 2

   If the beans are large, break them.

3. 3

   Slice the green tomatoes and cut up the cauliflowers; let all stand in brine for twenty-four hours.

4. 4

   Mix the mustard with a little vinegar and add it to the rest.

5. 5

   Tie the spices in a white cloth, boil in the vinegar before adding the mustard.

6. 6

   Fill jars in alternate layers, adding red and green pepper, and fill up with mustard.

7. 7

   Make airtight.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 475. The excerpt below is the record exactly as published.

BOTTLED CHOW-CHOW. Take fifty small pickles, two quarts of silver onions, two quarts of green string beans, one dozen green tomatoes, three heads of cauli- flower ; let the onions stand in brine twelve hours, then peel. If the beans are large, break them. Slice the green tomatoes, cut up the cauliflowers ; let all stand in brine twenty-four hours. To one gallon of vinegar use one pound of mustard (common is the best), mix it with a little vinegar, and add it to the rest. One or two tablespoonfuls of oil of mustard, one tablespoonful of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.