Chow-chow

Ingredients

• one good-sized head of cauliflower
• eight small green peppers
• ten small cucumbers
• one pint of pickling onions
• one pint of salt
• one quart of vinegar
• three table-spoonfuls of turmeric
• a generous teaspoonful of cayenne
• one gill of water

Method

1. 1

   Peel onions and cook in boiling water for 15 minutes.

2. 2

   Pour off water and place onions in a bowl.

3. 3

   Break cauliflower into small pieces and wash.

4. 4

   Combine all vegetables in a bowl.

5. 5

   Boil salt in water for 10 minutes, skim, and pour over vegetables.

6. 6

   Let sit for 24 hours, then drain and mix with turmeric, cayenne, and vinegar.

7. 7

   Heat and simmer for one hour, then jar and seal.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 448. The excerpt below is the record exactly as published.

Chow-chow. For two quarts of this pickle use one good-sized head of cauliflower (one weighing about three pounds), eight small green peppers, ten small cucumbers, about an inch and a half long, one pint of pickling onions of the small- est size (they should not be larger than a cherry), one pint of salt, one quart of vinegar, three table-spoonfuls of turn eric, a generous teaspoonful of cayenne, and one gill of water

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