Chow-chow

Ingredients

• one peck of small cucumbers
• half a peck of green tomatoes
• half a peck of small onions
• two heads of cauliflower
• a handful of grated or scraped horseradish root
• three heads of celery
• half an ounce of tumeric
• half an ounce of cloves
• half an ounce of cinnamon
• one eighth of a pound of ground pepper
• one eighth of a pound of sugar
• half a pound of white mustard seed
• half a pound of ground mustard

Method

1. 1

   Scatter salt over the chopped vegetables and let stand for 24 hours.

2. 2

   Rinse, drain, and add horseradish and celery.

3. 3

   Cover with cold vinegar and add spices.

4. 4

   Boil for 15 minutes and pour over the vegetables.

5. 5

   Seal in chow-chow bottles.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 23. The excerpt below is the record exactly as published.

Chow-chow. — One peck of small cucumbers — the smaller the better — ^half a peck of green tomatoes, half a peck of small onions, two heads of cauliflower. Scatter salt over them and let them stand for twenty-four hours ; then rinse off with cold water, drain them well ; then add a handful of grated or scraped horseradish root, and three heads of celery. Take cold vinegar enough to cover these, and put into it half an ounce each of tumeric (this can be purchased at any drug store), cloves, and cinnamon, one eighth of a pound of ground pepper (black), one eighth of a pound of sugar, half a pound of white mustard seed, half a pound of ground mustard. Boil for fifteen minutes, and pour over the cucumbers, etc. If you have empty chow-chow bottles, seal up in those. After a few weeks it will be ready for use. Cauliflower Pickle. — Prepare the cauliflower by cutting in small pieces, and let it stand over night in a weak brine ; in the morning steam it until tender, then bottle and pour over it hot vinegar, sweetened and spiced to taste. Onions. — Take the smallest white onions you can find, peel them, and if you keep your hands in water while peel- ing the onions your eyes will not suffer. If very small they 50 no USER OLD HINTS, will not need to be steamed ; let them stand one night in salt and water, and then pour hot vinegar over them for three mornings. If they are not small you may steam them for five minutes, not longer, or, better still, cut them in two or three slices and pour the vinegar over them. Cabbage. — Select a nice, solid head — purple cabbage preferred on account of color — shave it fine, but do not chop it. Season it to suit yourself, and pour cold vinegar over it. Mustard Dressing for Pickles, — To one quart of vine- gar take six table-spoonfuls of mustard, half an ounce of tumeric

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