Chow-Chow

Ingredients

• 12 large cucumbers
• 4 large or 8 medium onions
• 2 heads cauliflower
• ½ peck green tomatoes
• 1 quart string beans
• 3 large red peppers
• 50 small cucumbers
• 2 quarts small silver onions
• 1 pound brown sugar
• 2 ounces white mustard
• 1 ounce celery seed

Method

1. 1

   Pack vegetables in salt overnight, wash off salt, boil in vinegar with sugar and mustard.

2. 2

   Mix mustard, pepper, horseradish, and turmeric in cold vinegar, add to boiling liquid, and boil together for 2.5 to 3 hours.

3. 3

   Put into jars while warm.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 86. The excerpt below is the record exactly as published.

CHOW-CHOW— Mrs. Robert E. Neil. 12 large cucumbers, 4 large or 8 medium onions, 2 heads cauliflower, % iJeck green tomatoes cut in small pieces, 1 quart string beans (white wax beans are best) — string as for cooking, and break once; 3 large red peppers cut in strips, 50 small cucumbers about 2 inches long used whole, 2 quarts small silver onions, peeled and used whole. Pack air down in salt over night. In the morning wash off the salt, and drain well in a colander. Then boil in 1% gallons of good cider vinegar, ad- ding 1 pound brown sugar, 2 ounces white mustard, 1 ounce celery seed whole. Into 1 pint cold vinegar thoroughly mix 1 small box yellow ground mustard, 4 tablespoons ground black pepper, 1 horseradish root grated, and 2 ounces turmeric; add to tlip boiling liquid; and boil all together from 2% to 3 hours. Put into glass or stone jars, while still warm. GREEN TOMATO PICKLE— Mrs. Thos. Menzies. 4 quarts green tomatoes after having been chopped; 2 roots horse- radish, 1 small teacup salt, 1 teacup black mustard seed, 1 teacup white mustard seed, 2 tablespoons black pepper, 2 red peppers, (without seeds), 2 or 3 celery stalks, 1 cup onions (or same of nasturtiums), 1 teaspoon each of cloves, mace and cinnamon, 2 cups brown sugar, S pints strong vinegar. Chop the tomatoes, sprinkle with salt called for in recipe, and drain for 12 hours; if onions are used, let them drain 188 PICKLES, CATSUPS, ETC. with tomatoes. Boil for 1 hour; add the horseradish and celery later ■so that they only boil % hour. Before closing the jars, fill to the brim -with hot vinegar. CHOW-CHOW — Mrs. W. F. Jones. 1 pk. green tomatoes and 1 doz. green cucumbers, sliced and sprink- led with about 2 cups of salt; let them stand over night; in the morn- ing wash thoroughly and cook until tender in equal parts of vinegar and water; when tender drain, and throw away the liquid. Slice 1 doz. large dry onions and 1 dozen bell peppers, and put them to cook in 3 quarts of vinegar; when tender drain off the vinegar, and return to the ■stove for the sauce. To the vinegar add 1/2 cnp of ground mustard, 2 ■tablespoons of black pepper, 1 cup of flour wet in a little of the vine- gar, 4 cups of brown sugar, 1 tablespoon celery see.-i. Cock all until the sauce thickens, and pour it over the chow-chow. Put in the jars T\'hile hot, and seal. In this way it keeps for years. Delicious. PICCALILLI — Mrs. W. J. Wickman. 1 peck green tomatoes

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