Chow-Chow

Ingredients

• four Spanish onions
• one dozen large green tomatoes
• one large cauliflower
• fifty very small onions
• twenty-four small cucumbers
• two teacups of salt
• half a pint of grated horseradish
• half a pound of white mustard seed
• half a pound of celery seed
• four tablespoons of cayenne pepper
• half a dozen minced dried red peppers
• two and a half tablespoons of tamarack
• one teacup of white sugar
• two bottles of French mustard
• one gallon of cider vinegar

Method

1. 1

   Chop fine onions, green tomatoes, cauliflower, small onions, and cucumbers.

2. 2

   Mix in salt, let stand for twenty-four hours.

3. 3

   Cover with vinegar and water for two days.

4. 4

   Drain off liquor and mix in horseradish, mustard seed, celery seed, cayenne, dried peppers, sugar, and mustard.

5. 5

   Mix thoroughly, put in jars, and seal.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 203. The excerpt below is the record exactly as published.

CHOW-CHOW A NEW ORLEANS RECEIPT (To be put in quart jars for winter use.) Chop fine four Spanish onions and one dozen large green tomatoes. Add one large cauliflower cut in small pieces, not the leaves, only the heart or flower. Add fifty very small onions and twenty-four small cucumbers. Mix in two teacups of salt, put in a deep stone jar, and let stand twenty- four hours. Then cover with a mixture of vinegar and water for two days. Drain off all 872 THE HOME COOK BOOK liquor and add the following, mixing in thoroughly: Half a pint of grated horseradish, half a pound of white mustard seed, half a pound of celery seed, four tablespoons of cayenne pepper, half a dozen minced dried red peppers, two and a half tablespoons of tamarack, one teacup of white sugar, two bottles — about two cups — of French mustard, one gallon of cider vinegar

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