posted by Sparkie 04-22-101 10:56 AM
Chow Chow
4 qts green tomatoes
1/4 cup salt
6 small onions
1 pint cucumbers
1 green pepper
1 bunch celery
1 qt vinegar
1 cup brown or white sugar
1/2 tsp cinnamon
1/2 tsp allspice
1 tablespoon dry mustard
Chop tomatoes and mix with salt. Let stand overnight. Next morning, drain tomatoes and add onions, cucumbers, pepper and celery, chopped fine, vinegar, sugar and spices. Cook mixture until vegetables are tender and clear, stirring well. Pack in clean sterilized jars and seal. Makes 5 quarts chowchow.
Chow Chow
18 green tomatoes
1 bunch celery
8 cucumbers
5 dozen small green onions
1 lb. green string beans
1 cauliflower
3 red peppers
1/2 cup salt
2 quarts vinegar
1 cup brown sugar
2 tablespoons turmeric
4 tablespoons mustard seed
1 tablespoon cloves
1 tablespoon pepper.
Dice tomatoes, celery and cucumbers, skin onins and remove tops, cut beans into small pieces, separate cauliflower in flowerets and chop peppers. Arrange vegetables in layers, sprinkling each layer with salt. Let stand 24 hours, then drain. Combine vinegar, sugar and spices and heat to boiling, stirring well. Pack in hot sterilized jars and seal. Makes 6 quarts.
These recipes from the 1952 "The American Woman's Cook Book" which was my Mother's and she used most of these recipes for her pickling.