Fish Fry Chow-Chow

Name: Fish Fry Chow-Chow
Yield: Makes 5 pints
Ingredients: 5 lbs. cucumbers (6 large); 6 medium onions; 2 tblsp. prepared mustard; 4 tsp. ground turmeric; 4 tsp. cornstarch; 1 (4 oz.) jar pimiento, drained and chopped; ¼ c. salt; 2½ c. white vinegar; 1 c. dark brown sugar, firmly packed; 1 c. light brown sugar, firmly packed; 1 medium green pepper, chopped

Preparation info

Makes
5 pints

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Perfect to serve with any fish

Ingredients

5 lbs. cucumbers (6 large)
6 medium onions
¼ c. salt<

Sauce
Preserve
Vegan
Gluten-free

Method

Peel and cut cucumbers in ¼" slices. Slice onions thinly. Place in bowl and sprinkle with salt. Cover; refrigerate overnight.
Drain off any liquid. Chop cucumbers and onions.
Combine vinegar and sugars. Blend together mustard, turmeric and cornstarch. Add enough vinegar mixture to make a thin paste. Stir paste into vinegar mixture. Bring to a boil, stir