Chow-chow pickles

Yield: 1 Servings

Measure Ingredient
1 Head cauliflower; broken in pieces or flowerets
2 cups Celery; cut up
3 Green peppers; cut in chunks
4 cups Very small onions (may use frozen onions)
4 cups Green tomatoes; sliced thin
2 cups Sliced sweet pickles
2 quarts Water
½ cup Salt
1½ quart Vinegar
½ pounds Sugar
1 cup Flour
4 ounces Dry mustard
1 tablespoon Turmeric

Cover all vegetables except sweet pickles with water & salt. Let stand overnight. In morning bring to a boil & boil for 2 minutes. Drain. Mix vinegar, sugar, flour, dry mustard & turmeric. Bring to a boil & continue to boil for 2 minutes. Combine vegetables & sweet pickles with vinegar mixture & bring to a boil. Put in sterilized jars & seal with paraffin.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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