Chow Chow Pickle

Ingredients

• Six large cucumbers
• one quart of small cucumbers
• two quarts little silver onions
• three heads of cauliflower
• one quart green string beans
• eight green tomatoes
• four green bell peppers
• two tablespoons curry powder
• one-half tablespoon celery seed
• one-half ounce turmeric
• one-half pound (scant) Coleman's mustard
• one-half cup of flour
• two cups sugar
• one gallon of cider vinegar

Method

1. 1

   Soak vegetables in salt water overnight.

2. 2

   Drain and bring to a boil.

3. 3

   Mix other ingredients in cold vinegar, boil for fifteen minutes, pour over pickle mixture, let boil up well, put in jars and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 118. The excerpt below is the record exactly as published.

CHOW CHOW PICKLE. Mrs. Don E. Gayer. Six large cucumbers, cut up ; one quart of small cu- cumbers, two quarts little silver onions, three heads of cauliflower, broken in small pieces ; one quart green string beans, cut up; eight green tomatoes (sliced), four green bell peppers chopped fine, three red bell peppers chopped fine, two tablespoons curry powder, one-half tablespoon celery seed, one-half ounce turmeric, one-half pound (scant) Coleman's mustard, one-half cup of flour, two cups sugar, one gallon of cider vinegar

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