Home Made Chow-Chow

Variantes a la Moutarde

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Head of Cauliflower
  • ½ Head of Cabbage, Cut as for Slaw
  • A Quart of Tiny Cucumbers, the Very Smallest Kind
  • A Quart of Small Button Onions
  • 2 or 3 Pods of Green and Red Peppers, Chopped Fine
  • ½ Pound of French Mustard
  • ½ Teacupful of Celery Seed
  • A Teacupful of Grated Horseradish
  • A Clove of Garlic, Minced Very Fine
  • A Pint of String Beans
  • A Gill of Salad Oil
  • ¼ Gallon of Vinegar
  • 2 Tablespoonfuls of Mustard Seed
  • A Cupful of Brown Sugar
  • ½ Ounce of Tumeric


Shred the cabbage as for cold slaw, and cover the bottom of a stone jar with the Cucumbers and the Cabbage. Then cover with a brine of salt and water strong enough to float an egg. Let them stand for twenty-four hours. At the end of that time boil the Cauliflower, the Onions and the Beans in separate pots till tender. Then drain off all water. Mix them with the Cucumbers and the Cabbage. Put the vinegar into a porcelain-lined kettle, and let it come to a boil. Add the mustard seed, the celery seed, the grated horseradish, the minced garlic and the pepper pods, cut fine. Let all boil for about five minutes, and stir constantly till it begins to thicken. Add the sugar and make a paste of the tumeric, the mustard and the salad oil, moistening with a little cold vinegar, and pour into the mixture. Stir well and pour, while boiling hot, over the vegetables. Put away in stone jars, and in about ten days it will be ready for use.