Lipscomb Chow Chow

Ingredients

• 4 qts. green tomatoes
• 2 qts. onions
• 6 lbs. cabbage
• 6 hot peppers
• 12 green peppers
• 1% ec. salt
• 5 lbs. sugar
• 6 tbsp. flour
• 1 cup water
• 5 tbsp. dry mustard
• 1 tbsp. tumeric
• 2 qts. vinegar
• 1 box celery seed
• 1 box mustard seed

Method

1. 1

   Grind vegetables through food chopper.

2. 2

   Add salt, cover with water and let stand overnight.

3. 3

   In the morning, boil for 5 minutes and drain thoroughly.

4. 4

   Make dressing by mixing flour, turmeric, and mustard to a paste with water.

5. 5

   Add to boiling vinegar, then add half of the sugar and cook a few minutes while stirring.

6. 6

   Pour over well-drained vegetables, add remaining sugar, celery seed, and mustard seed.

7. 7

   Seal while hot.

8. 8

   Makes 12 pints.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 37. The excerpt below is the record exactly as published.

LIPSCOMB CHOW CHOW 4 qts. green tomatoes, 2 qts. onions, 6 lbs. cabbage, 6 hot peppers, 12 green peppers. Grind vegetables through food chopper. Add 1% ec. salt, cover with water and let stand over night. In the morning boil for 5 minutes. Drain thoroughly. Make the fol- lowing dressing—5 lbs. sugar, 6 tbsp. flour, 1 cup water, 5 tbsp. dry mus- THE WILLIAMSTON COOK BOOK 57 tard, 1 tbsp. tumeric, 2 qts. vinegar. Mix flour, tumeric, and mustard to a paste, using the cup of water. Add this paste to the boiling vinegar. Add 16 of the sugar and cook a few minutes stirring constantly. Pour this over well drained vegetables. Add rest of sugar and season with 1 box celery seed and 1 box mustard seed. Seal while hot. Makes 12 pts. Mrs. J. W. Watts. PICKLED BEETS Wash beets well and cook and peel as usual. If small leave them whole. To make syrup add to one pint venegar, one cup of water and four pounds sugar to each 7 or 8 pounds of beets. Boil in this one dozen or more cloves and two sticks cinnamon. Skim off scum, then add beets and cook ten minutes. Remove with a strainer or fork and place in ster- ilized jars. Pour over syrup and seal while hot. Mrs. J. B. Coburn. GREEN TOMATO SWEET PICKLE Slice a water bucket (1 pk) full of green tomatoes. Pour over them strong lime water to cover. (1 use 3 tbsp. lime to each gal. water). Let stand 24 hours then soak in fresh water 24 hours. Boil in alum water (1 level tbsp. of alum to 3 qts. water) until green. Then boil in fresh water to get alum out. Three changes is usually sufficient. For each 2 lbs. of tomatoes add 1% lbs. sugar and 1% pints of vinegar with plenty of spices and boil all together for 1 hour. Mrs. R. M. Adams, Sr. by Mrs. Leman Barnhill. HAWK PICKLES 1 gal. sliced fresh cucumbers, 2 qts. sliced onions, % cup salt. Soak for 2 hours in crushed ice. Drain. 1 qt. vinegar, 5 cups sugar, 2 tbsp. mustard seed, 1 tbsp. celery seed, 1 tbsp. tumeric, % tsp. ground ginger. Boil for 12 minutes. Mix sauce and vegetables and boil slowly for 12 minutes. Seal hot. Mrs. J. W. Waits. FIG JAM 6144 pounds ripe figs 10 cups sugar 1 No. 2% can crushed pine- 1 tbps. each cinnamon, apple cloves, allspice Juice of 3 lemons ¢ . Mash peeled figs to fine pulp; add remaining ingredients; mix thor- oughly; cook until thick, stirring constantly. Seal in hot, sterilized glasses. Mrs. Jos. W. Griffin. 83 THE WILLIAMSTON COOK BOOK MUSTARD PICKLES Select medium size cucumbers. Wash and pack whole in sterile jars, preferably half gallon jars. To each % gallon jar add 1% cup sugar 4 tbs. mustard 4 tbs.-salt Fill jars with vinegar and seal. Shake each jar about twice before storing to be sure that all ingredients are dissolved. Mrs. Bruce Wynne. MUSTARD PICKLES 2 quarts vinegar. 1 tbsp. tumeric 3 cups sugar : 2 tbsp. celery seed 6 tbsp. dry mustard

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