Green Chow Chow

Ingredients

• One quart of large firm cucumbers
• 1 quart of small cucumbers
• 1 quart of white button onions
• 1 quart of green tomatoes
• One large head of cauliflower
• 4 large green peppers
• 1 cup of salt
• 1 cup of flour
• 6 tablespoons of ground mustard
• 1 tablespoon tumeric
• 2 quarts of vinegar
• 2 cups of light brown sugar
• 1 teacup of grated horseradish
• 1 ounce white mustard seed
• 1 ounce of celery seed

Method

1. 1

   Slice cucumbers and tomatoes, then brine for 24 hours.

2. 2

   Scald in the same brine and drain.

3. 3

   Make a paste of flour, mustard, and tumeric with vinegar.

4. 4

   Boil vinegar with sugar and spices, then add the mixture and boil until thick.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 201. The excerpt below is the record exactly as published.

ounces white mustard seed, 2 ounces of tumeric, 2 ounces celery seed, 2 pounds brown sugar, % ounce of mace, % ounce of cinnamon, 2 dessertspoonfuls of curry powder, 1 gallon of cider vinegar. Boil all ingredients, until it begins to thicken. Then add pickle and let remain till thoroughly heated. Put in jar and tie up securely. Spanish Pickle. Take 1% dozen large cucumbers. If fresh put in brine 4 days, if in brine, soak in fresh water 24 hours. Slice them in large pieces. Chop fine 2 heads of cabbage and put in salt 8 hours. One dozen large onions chopped, 7 pods of green pepper, with seed removed, soak in salt water 8 hours. Then squeeze out and put in a kettle in alternate layers with the seasoning, composed of 2 ounces of white mustard seed, 1 ounce of tumeric, 1 ounce of celery seed, ^ teaspoon ground cinnamon, 1 teaspoon of ginger, % pound of best mustard and 2 pounds of brown sugar. Cover with strong vinegar and boil until it begins to thicken. Sweet pickle may be made of any fruit that can be preserved. Plums and smooth skinned fruit should be well pricked before cook- KENTUCKY RECEIPT BOOK. 333 ing. Examine sweet pickle often and scald the syrup again if there be any signs of fermentation. The usual proportions in making it are 3 pounds of granulated sugar, 1 quart of vinegar to 7 pounds of fruit. Best spices to use are cinnamon and cloves. Use whole spices. Green Chow Chow. One quart of large firm cucumbers cut in thin slices, then cut across in half, 1 qug,rt of small cucumbers 2 inches long, 1 quart of white button onions, 1 quart of green tomatoes sliced. Measure cu- cumbers and tomatoes after they are sliced. One large head of cauli- flower divided into pieces, 4 large green peppers; remove the seed and cut in coarse bits. Put these ingredients into brine, made of 1 cup of salt to 1 gallon of water ; let it remain 24 hours, then scald in same brine and drain well. Make a paste of 1 cup of flour, 6 table- spoons of ground mustard, 1 tablespoon tumeric. Mix smooth with cold vinegar. Put on the stove 2 quarts of vinegar, 2 cups of light brown sugar, 1 teacup of grated horseradish,! ounce white mustard seed, 1 ounce of celery seed

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