Mustard Pickles — Chow-Chow
From Council cook book, 1908
Use a jar with a lid, and cover with a cloth.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Council cook book (1908), page 52. The excerpt below is the record exactly as published.
Mustard Pickles — Chow-Chow. One hundred small pickles, one pound pearl onions, one pound string beans, one head cauliflower, half pound small red peppers, one handful mustard seed. Cut pickles into three, string the beans, and break in pieces, break cauliflower, cut peppers, place each in separate dishes of water for four hours, then at night draw off water and salt each separately and generously; next day throw off salt, and mix in stone jar. Take half pound strong English mustard and stir smooth with cold water, then pour in three pints boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.