Ghow-Ghow

Ingredients

• Two dozen cucumbers sliced
• 2 large heads of cabbage
• 1 peck of green tomatoes
• 1 dozen large white onions
• 1 pint whole small onions
• 1 gallon cider vinegar
• 1 pint grated horseradish
• 1/2 pound white mustard seed
• 1/2 pound celery seed
• 1 pound and 7 ounces brown sugar
• 1/2 pint salad oil
• 2 ounces mustard
• 1 ounce cinnamon
• % ounce tumeric
• ^ teacup black pepper

Method

1. 1

   Chop ingredients tolerably fine, sprinkle lightly with salt and put in a bag to drain 12 hours.

2. 2

   Heat vinegar in porcelain kettle with all of seasoning, except mustard and salad oil.

3. 3

   When it boils pour over the vegetables, which must be in jar, and tie up at once.

4. 4

   Repeat for 2 consecutive mornings.

5. 5

   The third time dissolve mustard in some of the vinegar and add to kettle.

6. 6

   When cold pour in the oil and stir well.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 198. The excerpt below is the record exactly as published.

Ghow-Ghow. Two dozen cucumbers sliced, 2 large heads of cabbage, ^ peck of green tomatoes, 1 dozen large white onions, 1 pint whole smaU onions, 1 gaUon cider vinegar, 1 pint grated horseradish, 1/2 pound white mustard seed, ^ pound celery seed^ 1 pound and 7 ounces brown sugar, I/2 piiit salad oil, 2 ounces mustard, 1 ounce cinnamon, % ounce tumeric, ^ teacup black pepper

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