Chow-chow of Pickles

Ingredients

• One gallon of vinegar
• half a pound of English mustard
• a quarter of a pound of powdered ginger
• the same of white pepper
• a quarter of a pound of curry powder
• two ounces of turmeric
• two heads of cauliflower
• half a pint of salt
• one quart of nasturtiums
• one quart of very young string-beans
• one quart of little white button-onions

Method

1. 1

   Separate cauliflower into little sprigs, pour boiling water over it; scald onions in the same way.

2. 2

   Let them cool, drain, and sprinkle with salt.

3. 3

   Prepare cucumbers similarly.

4. 4

   Mix spices into vinegar, boil, and add pickles.

5. 5

   Let stand uncovered for twelve hours, then bottle and cork tightly.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 138. The excerpt below is the record exactly as published.

Chow-chow of Pioklei . One gallon of vinegar, half a pound of English mu8«ard, a quarter of a pound of powdered ginger, the same of white pepper, a quarter of a pound of curry powder, and two ouncaf of turmeric ; two heads of cauliflower, %Sij small-siied cucum- bers, one quart of nasturtiums, one quart of very young string- beans, one quart of little white button-onions ; separate the cauli- flower into little sprigs, pour boiling water over it ; in another vessel scald the onions in the same way, let them stand until cool, then drain the water off, and sprinkle over them half a pint of salt

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