Chowchow

Ingredients

• Twenty-five young, tiny cucumbers
• fifteen onions sliced
• two quarts of string beans
• four quarts of green tomatoes
• two large heads of white cabbage
• four tablespoonfuls of mustard seed
• four red peppers, chopped coarsely
• a cupful of sugar

Method

1. 1

   Layer vegetables with salt in a jar, let stand for 12 hours, then drain.

2. 2

   Simmer with spices and vinegar until cooked, then jar while hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 269. The excerpt below is the record exactly as published.

CHOWCHOW. Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a preserving kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar

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