Chow-Chow Pickle
From The complete cook book, 1900
Serves 20
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.
CHOW-CHOW PICKLE. Take a quarter of a peck each of green tomatoes, pickling beans, and white onions (scald the onions sepa- rately,) add one dozen cucumbers, green peppers, and a bead of cabbage chopped. Season with ground mustard, celery seed and salt to taste. Pour over these the best cider vinegar to cover them, and let all boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar
Cook this with the app: pantry check, scaling, and the assistant.