mustard seed
1 tsp. celery seed
1-1/2 qt. vinegar
Wash the vegetables and chop them into coarse pieces. Cover them with
salt water made by adding 1 cupful of salt to a gallon of water and
allow them to stand in this brine for 6 to 8 hours. At the end of this
time, drain off the salt water and wash with clear water. Add the salt,
sugar, and spices to the vinegar, and bring this mixture to the boiling
point. Then pour it over the mixture of vegetables, pack all into
sterilized crocks or jars, seal, cool, and store.
101. CHOW CHOW.--Still another relish in which a variety of vegetables
is used is chow chow. This relish is well and favorably known to
housewives for the zest it imparts to meals.
CHOW CHOW
2 qt. small green tomatoes
6 green peppers
6 red peppers
1 small head of cabbage
2 bunches celery
1 pt. small onions
1 qt. small cucumbers
3 qt. vinegar
1 Tb. salt
2 c. brown sugar
1/2 tsp. black pepper
2 Tb. mustard seed
2 Tb. tumeric
2 Tb. allspice
1 Tb. cloves
1 Tb. cinnamon
Wash the vegetables and cut them into very small pieces. Cover them with
salt water made by adding 1 cupful of salt to a gallon of water, and let
them stand in this for 6 to 8 hours.
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