Chow Chow

Ingredients

• One quart each of onions
• one quart each of green tomatoes
• one quart each of cabbage or cauliflower
• six green peppers
• a quart of chopped pickles
• one quart vinegar
• one teacup of sugar
• one tablespoon of flour
• one teaspoon of ground mustard
• one tablespoon of turmeric

Method

1. 1

   Chop vegetables and soak in salted water overnight.

2. 2

   Cook in salted water until somewhat tender.

3. 3

   Drain, mix with peppers and pickles.

4. 4

   Boil vinegar and mix with flour, mustard, and turmeric.

5. 5

   Pour over pickles.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 118. The excerpt below is the record exactly as published.

CHOW CHOW. Mrs. Mary Vorhees, Friend, Neb. One quart each of onions, green tomatoes, cabbage or cauliflower, chopped coarsely. Drain off the liquor after chopping, and soak in water slightly salted, over night, the next morning cook in the salted water un- til somewhat tender. Then thoroughly drain and add six green peppers and a quart of chopped pickles, mix thoroughly and put in a jar. Boil one quart vinegar, one teacup of sugar, take one tablespoon of flour, one teaspoon of ground mustard, one tablespoon of turmeric

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