Chow-Chow No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. very small cucumbers
  • 1 qt. large cucumbers cut in small pieces
  • 1 qt. green tomatoes, sliced or celery
  • 1 qt. onions, sliced
  • 1 qt. small onions
  • 1 qt. cauliflower
  • 4 green peppers (seeds removed), cut fine
  • 1 cup salt to 4 qts. water
  • 6 tablespoons mustard
  • 1 teaspoon powdered tumeric
  • 1 cup flour
  • cups sugar
  • 3 pints vinegar


Mix the first 7 ingredients, cover with the salt water and let stand 24 hours. Heat the brine slowly until vegetables are thoroughly scalded and then drain. Mix the flour, sugar, mustard and tumeric to a smooth paste with one pint of the vinegar, pour gradually on the remaining quart of vinegar, heated in double boiler.

Cook until thick, (do not boil) then add to vegetables. When cool, bottle.