Cucumber Chow-Chow

Ingredients

• one gallon of good apple vinegar
• one teacupful of mixed mustard seed
• two ounces of white ginger
• one ounce of pepper
• two ounces of ground mustard
• one teaspoonful of mace
• one teaspoonful of cloves
• one teaspoonful of allspice
• two teaspoonfuls of turmeric
• one ounce of grated horseradish
• one head of garlic
• two sliced lemons
• three pounds of sugar

Method

1. 1

   Soak cucumbers until fresh, cut in small pieces, scald in vinegar and drain.

2. 2

   Put them in a stone jar and cover with scalding hot vinegar mixed with spices.

3. 3

   Mix mustard and turmeric into a smooth paste before adding to the vinegar.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 28. The excerpt below is the record exactly as published.

e tablespoonful of allspice. Let this boil, then add to it one tablespoonful of ground mustard and one teaspoonful of turmeric mixed as in cabbage pickle. Pour over while hot. Cucumber Chow-Chow Soak cucumbers just out of brine until fresh. Cut in small pieces, scald in vinegar and drain ; put them in a stone jar and cover with one gallon of good apple vinegar, scalding hot, to which has been added one tea- cupful of mixed mustard seed, black and white, two ounces of white ginger, one of pepper, two of ground mustard, one teaspoonful e?ich of mace, cloves and all- spice, two teaspoonfuls of turmeric and one of grated horseradish, one head of garlic, two sliced lemons and three pounds of sugar

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