Mustard Chow Chow

Ingredients

• 1 cauliflower, divided in clusters
• a gill of small onions
• a gill of string beans
• 3 green tomatoes
• 3 large cucumbers (sliced crosswise)
• ^ pint of small gherkins
• 2 long red peppers
• 2 quarts of vinegar
• y2 teaspoon each of celery seed
• white mustard seed
• horseradish
• cloves
• mace
• 1 teaspoon of tumeric
• 2 dessertspoons of ground mustard
• 1 small teacup of brown sugar

Method

1. 1

   Make a strong brine and soak vegetables for 3 days.

2. 2

   Wash and soak in fresh water for 12 hours.

3. 3

   Boil vinegar with spices, pour over vegetables, and simmer for 5 minutes.

4. 4

   Adjust sweetness if necessary, then let sit for 24 hours before adding curry powder and boiling again.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 10. The excerpt below is the record exactly as published.

horse radish and 4 lemons (sliced). Boil all together and pour over the onions, cucumbers and cabbage. Yellow Cabbage Pickle. One peck of cabbage, cjuarter and put down with a layer of salt. Let it stand all night, and next day press, draining all the salt from it. Put the. cabbage in the kettle and cover with vinegar and boil for an hour ; then add 2 dozen onions that have been in vinegar, i ounce tumeric, 2 ounces celery seed, i tea- spoon of cayenne pepper, 3 pounds brown sugar, and boil up once. When cold mix a box of mustard as for use and add to the pickle. 42 TESTED VIRGINIA RECIPES. Mustard Pickle. Take all Kinds of made pickle and pour over it, while hot, I quart of vinegar, 2 teaspoons of tumeric, i tablespoon of mus- tard, I of sugar, I of salt, i of flour, i of cloves (ground), i teaspoon of mace, and a little red pepper. Boil all together and pour over the pickle. Good for use in two months. Mustard Chow Chow. Make a strong brine, and into it drop i cauliflower, divided in clusters, a gill of small onions, a gill of string beans, 3 green tomatoes, 3 large cucumbers (sliced crosswise), ^ pint of small gherkins and 2 long red peppers. Leave for three days, and then wash in cold water and pour fresh water over them ; let them stand tor 12 hours. Make a pickle of 2 quarts of vinegar, y2 teaspoon each of celery seed, white mustard seed, horse rad- ish, cloves and mace, i teaspoon of tumeric, 2 dessertspoons of ground mustard, and i small teacup of brown sugar

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