Chow Chow

Ingredients

• 6 quarts cucumbers
• 4 quarts onions
• 1 large cauliflower
• 3 tablespoons mustard seeds
• 2 tablespoons celery seed
• 114 tablespoons allspice (whole)
• 2 tablespoons white peppers (whole)
• 1 tablespoon cloves
• 114 cups Coleman’s mustard
• 1 cup flour
• 1 cup sugar
• 1 tablespoon tumeric
• 11% gallons vinegar

Method

1. 1

   Tie spices in cloth and let stand overnight in vinegar.

2. 2

   Mix sugar, mustard, flour, and tumeric with enough vinegar to make a cream.

3. 3

   Boil vinegar, add mixture and cook well.

4. 4

   Pour over pickles and boil.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 41. The excerpt below is the record exactly as published.

Chow Chow. 400 small cucumbers, 1 peck small onions, 2 heads cauliflower. Mix all together, let stand over night in salt water ; wash well, place in large granite pan, add 2 gallons vinegar, 3 red peppers, 4 cups sugar, 3 teaspoons tumeric. Mix together and let simmer 1% hour. When nearly done stir in 4 tablespoons flour mixed with water to form paste. When done seal in jars. 3 Sie Te A MRS. McDONALD. ¥ . + 4 rs ‘2 i ; 68 CARBON COUNTY COOK BOOK Tomato Relish. 1 peck Jee ripe tomatoes, pared, chopped and drained; 9 large onions, 2 bunches celery, 3 red peppers, 2 oz. mustard seed, Z Ibs. brown sugar, 4 cup salt, 2 quarts cider vine- gar. Mix chopped vegetables, dissolve sugar in vinegar, pour over and seal. MRS. W. H. PACE. MABEL STOWELL. Haden Salad. 1 gallon chopped cabbage, 1 gallon chopped ripe tomatoes, 1 quart chopped onions, 14 pint red peppers chopped and seeds removed, 13 small green peppers chopped. Mix all together except tomatoes and salt and let stand a few hours or a!l night, drain and add 2 tablespoons cinnamon, 2 tablespoons celery seed, 1 tablespoon tumeric, 2 pounds sugar and 1 gallon vinegar. Cook Yy hour. Cook tomatoes at same time but separate, then mix. Cook ‘4 hour longer and seal in glass jars. 9 quarts. MRS. J. C. MUELLER. One Gallon Pickled Onions. Small silver skinned onions. Re- move skins, put into brine strong enough to bear up an egg and let stand 24 hours. Drain and place in glass jar first a layer of onions then a sprinkling of horsradish, cinnamon bark, cloves and cay- enne pepper ; repeat until jar is full. To 1 gallon pickles use 1 tea- spoon cloves, 4 teaspoons cinnamon bark. Boil 1 quart brown su- gariin’ | gallon vinegar and pour this over pickles until jar over- flows. Seal airtight. “aft MRS. ELLA BRYNER, Helper. Chow Chow. 6 quarts cucumbers, 4 quarts onions, 1 large cauliflower, 3 tablespoons mustard seeds, 2 tablespoons celery seed, 114 tablespoons allspice (whole), 2 tablespoons white peppers (whole), 1 tablespoon cloves. Tie in cloth and let stand over night in vinegar. 114 cups Coleman’s mustard, 1 cup flour, 1 cup sugar, | 1 tablespoon tumeric., Put sugar, mustard, flour and tumeric to- gether and mix well with enough vinegar to make a cream. Take 11% gallons vinegar

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