Chow-Chow

Ingredients

• 1 pk. green tomatoes
• 1 doz. green cucumbers
• about 2 cups of salt
• 3 quarts of vinegar
• ½ cup of ground mustard
• 2 tablespoons of black pepper
• 1 cup of flour
• 4 cups of brown sugar
• 1 tablespoon celery seed

Method

1. 1

   Slice cucumbers and tomatoes, sprinkle with salt, let stand overnight.

2. 2

   Cook in equal parts of vinegar and water until tender, then drain.

3. 3

   Cook onions and peppers in vinegar, drain, and return vinegar to stove.

4. 4

   Add mustard, pepper, flour, sugar, and celery seed, cook until thickened, pour over chow-chow, and seal in jars.

Nutrition per serving

Estimated from matched ingredients across 9 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 85. The excerpt below is the record exactly as published.

tablespoons celery seed. Peel onions, peel and slice •cucumbers. Salt well, mix and put in bag to drain over night. Squeeze "bag slightly next morning, then pack in pint jars. Boil vinegar, sugar ^nd all spices, etc., pour over pickle and let moisture soak well through it, seal while hot. MUSTARD PICKLES — Miss Tena Bremner. 1 quart large cucumbers chopped, 1 quart small ones left whole, 1 quart large onions chopped, 1 quart small ones whole, 1 large cauliflow- •er pulled apart, 3 strong peppers chopped fine, 3 small ones left whole. Put all in separate dishes and cover with hot brine ; cover closely to teep steam in; let stand over night; in the morning drain them and put all together, adding 3 cups sugar, % gallon vinegar, % pound white Tnustard, % ounce celery seed; put all in kettle and scald them. Make -a paste of % cup of flour, 3 ounces yellow mustard, % ounce turmeric powder mixed with a little vinegar; turn this in slowly, stir briskly and let it boil up; then bottle. SWEET PICKLES— Mrs. Geo. Bunn. Zy^ pounds brown sugar, 1 quart vinegar, 2 tablespoons each of -cloves, allspice and cinnamon in small bags- Boil the syrup and spices; -when boiling hot pour it over 7 pounds of fruit; let stand 24 hours; pour off, boil again, and scald again as many times as necessary, ac- cording to size of fruit; for. peaches about 4 times is sufficient; for smaller fruits, such as grapes or plums, 2 or 3 times will answer. STUFFED PEACHES— Mrs. W. F. Jones. Remove pits from firm peaches, breaking as little as possible. Chop ■equal parts of raisins, dates and nuts, mix thoroughly. Stuff peaches, tie well, and simmer in syrup like any sweet pickle. Seal in jars. De- licious. BRANDY PEACHES— Mrs. Southard Hoffman. Use Morris' white peaches, if possible. Peel carefully and throw in- to cold water to keep them white. To 6 lbs. of prepared fruit, allow •same weight of sugar. Make a syrup of 2 lbs. of the sugar, and cook peaches in this very slowly, until tender. Layi peaches on platter to cool. Add remainder of sugar to syrup and make a rich syrup and re- move from fire and when a little cool add 1 cup of white brandy to 2 cups of syrup. Put peaches in jars and pour syrup over them. SOUTHERN WATERMELON SWEET PICKLES— Mrs. C. B. Cornell. Pare the rind in convenient sizes and cover with cold water for 24 hours. Drain and weigh. To every 4 pounds of rind put 4 pounds of PICKLES, CATSUPS, ETC. 1ST white sugar, 4 or 5 pieces of white ginger, 1 tablespoon (full) of cinna- mon bark, one even tablespoon of mace, 1 nutmeg, a few cloves. Makfr the 4 pounds of sugar into a syrup using 1 pint of water, put in the ginger to boil tender. As soon as the syrup has boiled put the rind in and let it boil until tender and clear. Then take the ginger out and slice thin then put back and add all the rest of the spices. Boil a little^ longer then add 1 pint of vinegar, and let boil up once. Put in air tight jars. SWEET PICKLES OF CANTALOUPE— Mrs. Southard Hoffman. For 5 gals of pickles buy 12 cantaloupes. Cut in strips about the- size served at table and peel carefully and place in stone jar and pour over them sufiBcient boiling cider vinegar to cover them. Scald vinegar every other day for 9 days and let stand 3 days, on the fourth make a syrup of 3 lbs. of cube sugar and one qt of vinegar to every 7 pieces of melon. Boil syrup % hour and add 4 sticks of cinnamon broken in 2 in. pieces, 6 roots of ginger, 1 pinch of whole mace, 1 tablespoon' whole cloves. Drain melon and throw away any that are soft, then boil slowly % hour in syrup. Put melon in jar and boil syrup ■% hour and pour over fruit. Unless you put at once in mason jars the syrup must be scalded alternate days for 9 days. Do not use for 2 weeks. Use only cider vinegar, cube sugar and firm ripe melons. 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

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