Chow-Chow

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 quarts small green tomatoes.
  • 12 small cucumbers.
  • 3 red peppers.
  • 1 cauliflower.
  • 2 bunches celery.
  • 1 pint small onions.
  • 2 quarts string beans.
  • ¼ lb. mustard seed.
  • 2 oz. turmeric.
  • ½ oz. allspice.
  • ½ oz. pepper.
  • ½ oz. clove.
  • Salt.
  • 1 gallon vinegar.

Method

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling point, add vegetables, and cook until soft.