Mustard Pickles, Chow Chow

Ingredients

• 2 head cauliflower
• 2 quarts green cucumbers
• 2 quarts onions
• 1 quart string beans
• 2 green peppers
• 13 quarts vinegar
• 7 pound mustard
• 3 teaspoons turmeric
• 3 to 4 cups brown sugar
• 1 cup flour
• 1 tablespoon celery seed

Method

1. 1

   Prepare vegetables, cut into small pieces.

2. 2

   Cover with boiling hot brine and let stand overnight.

3. 3

   Wash with cold water and drain.

4. 4

   Mix mustard, flour, and sugar, and vinegar enough to make a smooth paste.

5. 5

   Add to remaining vinegar, cook until thickens, add vegetables, and cook about 20 minutes.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 77. The excerpt below is the record exactly as published.

Mustard Pickles, Chow Chow—2 head cauliflower, 2 quarts green cucumbers, 2 quarts onions, small, if large cut in pieces, 1 quart string beans, 2 green peppers, 13 quarts vinegar, 7 pound mustard, 3 teaspoons turmeric, 3 to 4 cups brown sugar, 1 cup flour 1 tablespoon celery seed

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