Chowchow
The Tinfully Family
Ingredients
- 1 pint celery, finely cut
- 2 quarts small cucumbers
- 1 quart button onions, peeled
- 2 heads large cauliflower
- 6 green peppers, seeded
- 2 quarts green tomatoes
- 4 quarts water, cold
- ½ pound salt
- 3 quarts vinegar
- 1¼ pounds granulated sugar
- 1 cupful flour
- ½ pound English mustard
Method
- Thoroughly wash all vegetables.
- Place the two heads of cauliflower in salted water, roses down, for several hours to draw out any insects.
- Cut the celery, cucumbers, tomatoes, cauliflower, green peppers, and onions into small pieces.
- Dissolve the salt in the cold water, place the prepared vegetables in a large bowl, pour the salted water over them, and let stand overnight.
- The next morning, place over the fire and bring to a boil, then drain in a colander.
- Heat the sugar and vinegar.
- Mix the flour and mustard into a thin paste with some cold vinegar and add it to the boiling vinegar.
- Stir this for two minutes, counting from the moment it begins to boil; this is necessary to cook the flour.
- Pour this boiling liquid over the vegetables, and when perfectly cold, pack the chowchow in glass jars.
Marked "(By request)" on the card. Source given as "Gentlewoman," June, 1916.
Words as written on the card, units spelled out, nothing reworded. Read from the card by Tinfully.
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