Chopped Chow

Ingredients

• 4 quarts cucumbers
• 4 quarts green tomatoes
• 12 large onions
• 1 large cabbage
• 6 bell peppers chopped
• 6 hot peppers chopped
• 1 cup salt
• 3 tablespoons mustard
• 1 heaping tablespoon curry powder
• 1 of tumeric
• Bowl of brown sugar
• 1 quart vinegar
• 1 tablespoon mustard seed

Method

1. 1

   Chop vegetables and soak in salt water overnight.

2. 2

   Cook peppers in vinegar, then add spices and boil.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

tablespoons mustard seeds, 2 tablespoons celery seed, 114 tablespoons allspice (whole), 2 tablespoons white peppers (whole), 1 tablespoon cloves. Tie in cloth and let stand over night in vinegar. 114 cups Coleman’s mustard, 1 cup flour, 1 cup sugar, | 1 tablespoon tumeric., Put sugar, mustard, flour and tumeric to- gether and mix well with enough vinegar to make a cream. Take 11% gallons vinegar, put on fire, let come to boil, add mixture and cook well. Put pickles in pan and pour mixture over, boil. Put cu- cumbers and onions in brine 24 hours, cauliflower in brine 127 hours. MRS. M. E. BROOKS. Mustard Pickles. 1 quart small cucumbers, 1 quart large cu- cumbers, 1 quart small onions, 1 large cauliflower cut in pieces, 4 green peppers cut fine. Pour over these 4 quarts water and 1 pint salt, let stand 24 hours. Drain, then place vegetables in hot water to scald. Mix 1 cup flour, 6 tablespoons mustard, 1 tablespoon tum- eric powder, cold vinegar enough to make smooth paste, then add 1 cup light brown sugar, 14 cup white sugar and enough vinegar to make 2 quarts in all. Boil until it thickens, stirring constantly. Add vegetables and cook until heated through. Makes 5 quarts. MABEL PEACOCK. MRS. GEORGE ROBB. MRS. LA VERNE LLOYD. _ CARBON COUNTY COOK BOOK 69 . Green Tomato Pickles. 1 peck green tomatoes, salt, 14 dozen good sized onions coarsely sliced, 6 red peppers chopped, 1 cup su- gar, 1 tablespoon each of allspice, cinnamon and mustard, 1 tea- spoon cloves, 3 pints cider vinegar. Slice tomatoes, sprinkling thoroughly with salt not too heavily, let stand over night, then drain. Place tomatoes and onions in alternate layers in kettle, add other ingredients, cook until tender. MRS. C. H. STEVENSON. Mustard Pickles. 4 quarts cucumbers, 2 quarts onions, salt and let stand 24 hours, drain thoroughly, add 1 quart vinegar, 1 pint water, 2 cups sugar, i teaspoon pepper 1 teaspoon tumeric, 3 tablespoons flour. Cook about 14 hour and seal while hot. MRS. L. RASMUSSEN. MRS. LILLY LANGFORD. Tomato Catsup. To 1 peck ripe tomatoes add two-thirds cup salt, 1 tablespoon black pepper, 2 tablespoons cloves, 2 tablespoons allspice, 1 large sweet red pepper, 4 large onions chopped fine, 1 teacup brown sugar, 1 quart vinegar. Pour boiling water on to- matoes to remove skins, cut into pieces, add above ingredients, boil 2 hours, add a handful of peach leaves, mash through a colan- der and boil again. Bottle while hot and seal. MRS. CARRIE BH. BEAN. Chili Sauce. 50 ripe tomatoes, 8 onions, 6 red peppers, 6 green peppers, 2 tablespoons sugar, 5 tablespoons salt, 2 tablespoons celery seed or 1 bunch celery, 7 cups vinegar, spices to taste. Boil 4 hours and bottle. MARY BHAN. Piccalilli. 1 peck green tomatoes sliced, 14 peck onions sliced, 1 cauliflower, 1 peck small cucumbers. Let stand in salt and water 24 hours. Put in kettle with handful grated horseradish, 1 ounce tumeric, 1 ounce whole cloves, 14, pound whole pepper, 1 ounce cas- sia buds or cinnamon, 1 pound white mustard seed, 1 pound Eng- lish mustard. / Place in kettle in layers and cover with cold vine- gar. Boil 15 minutes and stir constantly. a MRS. FRANK AVERILL. Dill Pickles. To each gallon water add 1 cup salt, 1 cup vine- gar. Wash medium sized cucumbers, place in barrel with dill stock, keep well covered with this brine. Keep weight on cucumbers and skim every 3 mornings during warm weather. MRS. S. C. MILES. Chopped Chow. Chop fine 4 quarts cucumbers and 4 quarts | green tomatoes, 12 large onions and 1 large cabbage. Soak in 1 cup salt water over night. Chop 6 bell peppers and 6 hot peppers, cov- 'er with vinegar and cook well. Then add 3 tablespoons mustard /and 1 heaping tablespoon curry powder and 1 of tumeric. Bowl of brown sugar and boil pickling spices in 1 quart vinegar

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