Chow-Chow Pickle

Ingredients

• four large cabbage heads
• one peck of green tomatoes
• one quart of onions
• one dozen cucumbers
• three green peppers
• two handfuls of salt
• one ounce of celery seed
• one ounce of mustard seed
• half a box of mustard
• one pound of sugar

Method

1. 1

   Chop fine cabbage, tomatoes, onions, cucumbers, and peppers.

2. 2

   Mix in salt, tie in cheesecloth, and drain overnight.

3. 3

   Add celery seed, mustard seed, mustard, and sugar.

4. 4

   Cook slowly in cider vinegar until pickles are tender but not mushy.

5. 5

   Add more vinegar if needed.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 203. The excerpt below is the record exactly as published.

CHOW-CHOW PICKLE Have four large cabbage heads, one peck of green toma- toes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine. Mix in two handfuls of salt, tie in a strong cheesecloth bag and drain overnight. Next morn- ing add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar

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