Pear chow chow

Yield: 1 Servings

Measure Ingredient
4 quarts Pears
2 quarts Onions
4 Green bell peppers
4 Red bell peppers
4 Dill pickles
2 Hot peppers
2 cups (scant) salt
4 cups Sugar
1 tablespoon Celery seed
2 quarts Vinegar
8 tablespoons Flour
1 tablespoon Mustard seed
4 tablespoons Dry mustard
2 tablespoons Tumeric

SAUCE

Grind pears, onions, green and red peppers, pickles, and hot peppers; add salt and let stand overnight. Next day wash three times in clear water. Add dry ingredients to vinegar and cook 5 minutes. Add pear mixture and boil 20 minutes. Pour into sterilized jars and seal.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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