Chow Chow Pickle

Ingredients

• one quart large cucumbers
• one quart small cucumbers
• one quart large onions
• one quart small onions
• two heads celery
• one head of cauliflower
• one green pepper
• one red pepper
• half an ounce celery seed
• three cups brown sugar
• half a gallon of vinegar
• quarter ounce mustard seed

Method

1. 1

   Put chopped cucumbers, onions, and celery in hot brine overnight.

2. 2

   In the morning, add celery seed, brown sugar, vinegar, and make a paste of flour, mustard, turmeric, and vinegar.

3. 3

   Boil until thick.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 181. The excerpt below is the record exactly as published.

Chow Chow Pickle One quart large cucumbers, chopped; one quart small cu- cumbers, whole; one quart large onions, chopped; one quart small onions, whole; two heads celery, chopped; one head of cauliflower, chopped; one green and one red pepper, chopped; put in hot brine over night in separate vessels; in morning add half an ounce celery seed, three cups brown sugar, half a gallon of vinegar, quarter ounce mustard seed; put all in kettle and scald, then make a paste of one-third cup of flour, quarter cup mustard, half an ounce tumeric and a little vinegar; boil until thick. The brine in which the pickles have been standing in over night must be thrown away. Chow Chow Two quart? cucumbers of medium size, two quarts onions, one large cauliflower, three small green peppers, eight heads of celery, chop all very fine ; place each in separate dishes and cover with hot salt brine, not too strong; let stand over night, draining and putting all together in morning, throwing away the juice that has exuded; now add three and a half cups sugar, half a gallon cider vinegar, quarter of a pound mustard seed, quarter of an ounce celery seed; let this come to scalding point, then make a paste of two-thirds cup flour, quarter pound mustard, half an ounce tumeric, enough vinegar to mix; put this in slowly, stir and let boil about half an hour. Pickles Wipe all the cucumbers, count them and put one pint of salt to one hundred pickles; cover them with boiling water, close them tight and let stand twenty-four hours, then pour off the water and wipe each one; put them back and pour boiling cider vinegar over them. Boil all kinds of whole spice in the. vinegar, — twelve peppers, one large cauliflower, horse radish, onions to taste. Pickled Beans Cut up one basket of beans, boil until tender in salt water; drain well, then take two quarts vinegar; add three pounds brown sugar, bring to a boil, have ready one cup flour, two tablespoons mustard, one of tumeric, half a teaspoon cayenne pepper, two teaspoons of celery seed; mix all to a smooth paste and stir slowly into the boiling vinegar, stirring constantly until it comes to boiling point; pour over beans, mix well, place in glass jars, and seal. Pickles and Relishes 345 Sweet Pickles Six pounds seeded cucumbers, six pounds cauliflower, one quart onions, two pounds brown sugar, one tablespoon each cloves, allspice, cinnamon and pepper. Salt the cucumbers over night in layers, drain thoroughly in morning and add sugar and spice; cover with vinegar and cook until tender. Note — In making any sweet pickles that call for onions, always place the onions in gauze bag while cooking syrup and tomatoes, and when done, throw onions away; never put onions in jars. Chili Sauce Six large ripe tomatoes, four green pepper

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