Chow Chow

Ingredients

• Two quarts of onions
• two quarts of green cucumbers
• three quarts of green tomatoes
• two small cabbage heads
• one quart of vinegar
• one pound of French mustard
• one and one-half ounce of turmeric
• four cups of brown sugar

Method

1. 1

   Chop onions, cabbage, cucumbers, and tomatoes fine; sprinkle with salt and let stand overnight.

2. 2

   Drain, then put in a porcelain kettle.

3. 3

   Add mustard and turmeric dissolved in vinegar, sugar, and more vinegar.

4. 4

   Boil until done, then seal in glass jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 138. The excerpt below is the record exactly as published.

CHOW CHOW — Very fine. Two guarts of onions, two quarts of green cucumbers, three quarts of green tomatoes, two small cabbage heads, one quart of vinegar, one pound of French mustard, one and one-half ounce of turmeric, four cups of brown sugar. Chop the onions, cab- bage, cucumbers and tomatoes fine; sprinkle a teacupful of salt over them and let it stand over night. In the morning, drain in a colander and then put in a porcelain kettle; add the mustard and turmeric, dissolved in the quart of vinegar, the sugar and three more quarts of vinegar. Boil until done, then seal in glass jars. GHERKINS. This is the way to put up cucumbers to have them remain firm without using poison to accomplish it: Wash your cucumbers in clean, cold water, put them in a porcelain kettle with just 232 PICKLES. enough water to cover them, adding sufficient salt to season. Let them remain on the stove until hot but not boil; then take them out and drain until perfectly diy. Put them in bottles and cover them with boiling vinegar of the best quality, to which has been added some red pepper, some mustard seed, a little horse- radish, and sugar just to suit the taste. Cucumbers prepared in this way, if good vinegar is used, will keep a whole year if prop- erly sealed up. To PICKLE NASTURTIONS. Take green nasturtions fresh from the vine; put them in salt and water for one day; then drain in a napkin. Put them in glass jars, and cover with strong vinegar; keep the bottles closely corked. Are equal to capers, with roast lamb. OIL PICKLE CABBAGE. Trim and quarter six heads of good cabbage; boil in vinegar and water until a broom splint can be passed through them. Prepare a paste of one-half pint of best sweet oil, one pound of white mustard, one-half pound of black mustard, one quart of chopped horseradish, one ounce of celery seed, one ounce of tur- meric, one teacupful of brown sugar. Put down one layer of cabbage; then cover with the above mixture, and alternate in this way, covering each layer with good vinegar. GREEN TOMATO SOY. Two gallons of green tomatoes, sliced without peeling, twelve good onions, also sliced, two quarts vinegar, two tablespoonfuls of salt, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, ground, one tablespoonful of allspice, one table- spoonful cloves. Mix all together and stew until tender, stirring often, lest they should scorch. Put up in small glass jars. This is a most useful and pleasant sauce for almost any kind of meat and fish. To PICKLE CAULIFLOWER. Cut the cauliflowers into little flowerets of equal size; throw them into boiling, salted water; place them at the back of the PICKLES. 233 range, and when they are just about to boil, take them off and drain them. Put them into jars; boil enough vinegar to cover them well, seasoning it with one ounce each of nutmeg, mustard seed, and half an ounce of mace to three quarts of vine- gar. Pour this hot, over the cauliflowers, adding a little sweet oil the last thing, to cover the tops. Seal tight, in glass jars. To PICKLE FIFTY MANGOES. Salt, cabbage, horseradish, one pint of mustard seed, white and black mixed, two quarts of onions

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